YES. This recipe is one of my new favorites. It started out with a wonderful strawberry picking adventure Saturday morning, and then I set out to make a small batch of strawberry jam. Since it was a low pressure little project, I just started playing around with flavors….and it worked! I woke up this morning {cheated, went to the store and bought more strawberries} and tripled the recipe. For the past 24 hours we’ve put this on cheese and crackers, toast, in yogurt, and made a quick smoothie with it. On top of angel food cake or marinating chicken is going to be my next move.
Ingredients: Makes three half-pint size jars
– 2 lb strawberries
– 1 1/4 cup sugar
– 2 tbsp lime juice
– 1 tbsp bourbon
– 2 tsp vanilla
– 2 tbsp balsamic {the good, quality kind. not balsamic vinegar! I used pomegranate balsamic from my favorite oil store…could that sentence sound more annoying?}
1) Sprinkle 1 1/4 cup sugar over the strawberries and toss. Let sit for 10 minutes. Note: this recipe requires more sugar than others because it is pectin-free. I prefer to use real sugar because just a pinch too much pectin and you’ll have something closer to jell-o!
2) Mash the strawberry and sugar mixture and let sit for 2 hours. Add vanilla.
3) Put lemon juice at the bottom of a medium to large saucepan and heat on medium-high.
4) Add strawberry mixture, bring to boil, then reduce heat to medium.
5) After 15 minutes, add bourbon.
*now is a good time to prepare your jars*
5) Cook until the spoon test yields the texture you’re looking for. My first batch was done in 30 minutes, my second batch cooked for 45 and was still a little runny. So totally depends on the batch you’re making!
6) When its ready, add the balsamic.
Made some new recipe cards to give out with the jars of jam!
Final product!