Strawberry Balsamic Jam with Vanilla & Bourbon

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.

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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?}

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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! edited_low546

2) Mash the strawberry and sugar mixture and let sit for 2 hours. Add vanilla. edited_low548

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. edited_low549

Made some new recipe cards to give out with the jars of jam!edited_low534

Final product!

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