Strawberry jam with balsamic vinegar

[LET'S TRY]

Strawberry jam with balsamic vinegar

Category: Blanks

Ingredients
Fresh strawberries	1 kg
Sugar	800 g
Good quality balsamic vinegar	100 ml
Juice of 1 lemon	taste
Badian	1 star

Cooking method

• 
• - we sort out my strawberries too.
• - cover with sugar and leave for 12 hours so that the berries give juice.
• After 12 hours.
• - mash the berries with a blender. Put on fire, bring to a boil, boil over medium heat for 10-15 minutes, so that the puree boils a little and the liquid evaporates actively. Stir constantly so as not to burn.
• - remove from heat and leave to infuse for another 12 hours.
• After 12 hours.
• - put the jam on the fire, bring to a boil, add balsamic vinegar, star anise. Let the berries boil for another 15-20 minutes over medium heat, evaporate the liquid. Stir constantly. The jam will begin to thicken actively.
• - set the jam for another 12 hours.
• After 12 hours.
• - put the jam on the fire, bring to a boil, and simmer over low heat for 20-30 minutes, stirring constantly. The jam is actively thickening, it can be welded tightly to the bottom of the pan.
• Taste it, if the jam seems very sweet to you, add lemon juice to taste. I needed a total of 1/4 lemon juice.
• - again remove the jam from the heat for 12 hours.
• After 12 hours.
• - put the jam on the fire, bring to a boil, and simmer over low heat for 15-20 minutes until the jam is thick.
• The indicator of the readiness of the jam - when you stir the jam along the bottom with a spatula, the jam does not stick to the bottom, and you can see the strip of the bottom (trace from the scapula) clean. And jam has a constant desire to stick to the bottom. That is, all the liquid from the berries has evaporated completely, the berry puree has boiled down to a thickness.
• Pour the finished jam into jars and cover with lids, put on the lid until it cools completely.
• Hot jam has a very liquid consistency.
• In the finished cold form, the jam looks like this:
• I did not attach myself to the cycle "after 12 hours", I cooked as it turns out in time, even after 24 hours.

Note

So I got back into the computer to see what I have there for conservation.
I found - I found several recipes that were not in demand and it is not known how they got there, under what circumstances, since until recently I collected everything that interested me in a computer, according to the principle, let it be - we'll figure it out.
I immediately ran to the market, maybe I'll find some more strawberries and have time to make this jam, I really wanted to try it.
Found a strawberry!

LET'S TRY…
The taste of the jam is very interesting. One can clearly feel the taste of the strawberry itself, and at the same time there is the presence of something else interesting, unfamiliar. But to say that there is balsamic vinegar is impossible, although its notes are visible.
Jam is not for everybody, but I liked it! To the author of the recipe THANKS



Jam is a thick fruit or berry jam, which is a homogeneous mass. It is best to cook jam from fruits or berries containing pectin, which is necessary to obtain a jelly-like consistency, and a sufficient amount of acid (apples, plums, quince, etc.). When using other fruits, it is recommended to add juice or puree from apples, gooseberries and other pectin-rich fruits and berries to them. Before cooking, the fruits and berries are poured over with boiling water, some berries (currants, cranberries, gooseberries) are crushed so that they are better saturated with sugar.

Jam, unlike jam, is cooked in one go, initially over low heat, then gradually increasing it. During cooking, the jam is continuously stirred and the resulting foam is removed. The readiness of jam, like jam, is determined by the thickening of the drop.After boiling, the jam is poured into heated glass jars (0.5-1 l), after the formation of a dense crust on its surface, the jars are closed with parchment paper and tightly tied with a string. Store in a cool dry place.

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[Admin]

Admin, interesting. What berries can you still make such a jam from?

[Admin]

Admin, interesting. What berries can you still make such a jam from?

So I felt that Elenka will definitely fly to this recipe

Can be made from frozen strawberries if stock is available or in store.
I have not tried other berries yet, but close berries can be raspberries, blackberries.
Cherry will not work, sharp to taste, I made another jam with it, I'll post it tomorrow

I still need to think
As far as I have met, fresh strawberries are even served with balsamic vinegar as a salad, this is their company.

So I felt that Elenka would definitely fly to this recipe

Well, well, I'm not even breathing for this.
Indeed, why look for another berry, you can make it from the germ. I didn't think.
Here I will finish off the blanks and try.

The recipe is interesting !! And they are selling strawberries again, apparently the second wave ..

[this jam needs time to brew]

I understand that this jam needs time to brew (like table marmalade from lemons), the longer it costs, the tastier it becomes!
Just a few days have passed, today I tried it - the taste is completely different and for the better!
Nice and tasty, toast with strawberry jam for morning tea or coffee

Do you need balsamic vinegar in this recipe dark or light?

Do you need balsamic vinegar in this recipe dark or light?

Strawberry is a colored berry, dyed, so you can add white. But I like dark balsamic better

[Tatyana]

Yesterday I found in my bins a jar of pre-made jam, a pleasant surprise
Tasty and really unusual. Only I did not get jam, but something like marmalade, rather it looks like a stalemate that was sold in Soviet times and, by the way, I loved it very much, and in your photo the jam is more liquid.
Tatyana, did I do something wrong?
Thank you very much for the recipe, I will repeat it.

[Natasha]

Natasha, to your health!

Density can depend on a lot: on the amount of liquid during cooking, on the juiciness of berries, how long it has been cooking ...
If you liked the jam, we start from this, watch the cooking and adjust.

I noticed that over time, this jam thickens (like others) and becomes more intense in taste, infuses and ripens.
Well, you can cut it into pieces and roll the powder - ready-made gummies

Well, you can cut it into pieces and roll the powder - ready-made gummies

Thanks for the idea, I will need to make more jam next time!

Tanya, thanks for the interesting recipe for jam - bomb, I liked it very much, I cook the second portion, I also advised my friends

[Olya]

Olya, to your health!
And really tasty, especially when it stands for a long time - the taste becomes better and richer
And it can just stand in the refrigerator for years, no need to close the lids

[Tatyana,]

Tatyana, I made jam too. The main condition could not be met - good quality balsamic. I had the usual, Ukrainian supermarket bottling. It seems decent, I use it in salads and like it. And in the jam, you can hardly hear it, so I added delicious homemade grape wine. The jam turned out to be interesting. I, my husband and a neighbor defined the taste as the taste of gooseberries, not strawberries. In general, a jam mystery. Maybe I'll try gooseberry again. Thanks for the interesting recipe!

[Tanechka]

Good quality balsamic vinegar

Tanechka, but how to determine the quality of balsamic vinegar?

Price is not always an indicator ...

You yourself, if not a secret, what brand of balsamic do you buy?

Ale, to your health!
Typically, these jams take time to mature, sometimes long. And the longer they stand, the tastier they become.
I already drove it, when I didn't like the fresh jam to my taste, well, at least throw it away, but it's a pity - and put it away in the refrigerator, and forgot ... I don’t remember how long it was in exile, but the taste of the jam became great And especially due to balsamic. Very original, piquant, delicate taste.

I have another jam that requires exposure

Cherry jam with red wine (Admin)

Pay attention to him, he's worth it

[Inna]

You yourself, if not a secret, what brand of balsamic you buy

Inna, I don’t know if you decide to buy my balsamics.
I will take a photo session and show you my bottles with quality balsamic.
I keep this balsamic for special occasions, I add a little and where it will affect the taste and give an excellent result. Like in strawberry jam, you need a little - and the taste will be sea

In general, I keep balsamic at home different in taste and cost - for every day for cooking and for special occasions and dishes (expensive!) I try to buy such balsamic when there are stocks for it in supermarkets.

Tanya, how to determine the quality of balsamic vinegar?

I had a good one, I brought it from Italy, but I didn't like the one I bought here, I ordered Italian in the joint venture
Tanya, I will definitely make cherry ones, it's a pity that the frost beat the cherries this year and there are none, but you can buy if that

[Olya]

Olya, try If you like such savory additives, you will like it
If the rhinestone does not like it, put it in the refrigerator further and longer - let it ripen

put it in the refrigerator further and longer - let it ripen

I have a beautiful cellar in the country, there is now a strawberry ripening, I think I will like it

[Tatyana]

Tatyana, thank you, if I can get to the cherry (there is one branch left that is not torn off, high), then I will, our cherry is already over. Almost all were used for liqueur and a little in compotes.

Well, and you are much more to drink All cherries in liqueur! And to eat ... it's so delicious

[Tatyana,]

Tatyana, more for the present goes to the same guests, if they only drank a glass for the whole time. Of course it's delicious to eat, but our cherry has grown with small and not juicy berries, and it's a pity to cut it down, since two years already gives a lot of cherries. Here are the applications. And they planted two trees to eat, but there is no harvest yet.

[Tanechka]

Tanechka, but how to determine the quality of balsamic vinegar?
what brand of balsamic do you buy?

InnaI showed my vinegar bottles here Grocery pantry - always available, or little secrets in the kitchen # 655

In this strawberry jam, I used balsamic with a blue print

Made strawberry jam with balsamic Used balsamic with blue print - pictured above.
It turned out 5 jars-cups of 250 ml.
I took it to a far corner before winter, or even further - let it ripen, it will only taste better