Wild strawberry jam is a perfect way to preserve the fruit of a very common ground cover that most of us have in the garden. Mine grow all over the vegetable and flower gardens which means I always have a good supply to make this preserve. Compared to other jams, this one has very little sugar, so you are tasting the strawberries rather than the sweetness. Adding Balsamic vinegar and black pepper may come as a bit of a surprise, but you will love the result.
Wild Strawberry Jam with Balsamic Vinegar
Wild strawberries are not as sweet as their larger cousins, and I love this recipe as the sugar content is far less and it does not mask the milder flavour. The balsamic vinegar and black pepper may seem unusual additions, but they work so well. It isn't really a chutney but is equally as good with cheese as scones. For an amazing summer dessert, top vanilla ice-cream with sliced 'real' strawberries and pour this jam over. You may need to warm it slightly as you want it as a sauce, not a lump of jam.
Ingredients
- 4 cups Wild strawberries
- 1 1/2 cups White sugar
- 3 Tbsp Lemon juice
- 1/4 cup Balsamic vinegar
- 1/4 tsp Freshly ground black pepper
Instructions
- Wash the strawberries and remove any stems still attached.
- Combine the strawberries, sugar and lemon juice in a glass bowl (not plastic or metal)
- Cover and leave for 24 hours
- Place the strawberry mix in a deep pot and bring it to a boil
- Keep boiling until it begins to thicken
- Skim off any foam and stir to prevent it sticking to the bottom of the pot
- Boil until setting point is reached (See note)
- Remove from the heat and add the vinegar and pepper
- Pour into clean sterilized glass jars and seal
- Turn the jars upside down and leave for 5 minutes.
- Label with name and date
Notes
Setting point: Drop 1/2 tsp of hot jam into a saucer of cold water. If a skin forms when you push it slightly then it has reached setting point.
The canning process of jams: This is vacuum sealing the jars in boiling water which ensures no air is in the jar and they will last for a long time without contamination. I seldom do the canning process for jams as I never make huge quantities and need them to last for years. Follow this link for details on how to do it