Double Berry Balsamic Jam was created as a way to use the overabundance of strawberries that I had. I didn’t have any pectin or normal jam ingredients so I created this slightly unconventional slow-simmered jam. For this recipe, a delightful combination of strawberries, blueberries, and balsamic vinegar are slowly simmered and for about an hour until they are reduced to a intensely flavorful jam that needs no added thickeners or starches. The balsamic vinegar might be seem like a strange addition but it provides the perfect hint of “Je Ne Sais Quoi” flavor to take this jam to a delightfully sophisticated level of deliciousness. Double Berry Balsamic Jam is so amazing, you’ll be eating it by the spoonful right out of the jar!
Double Berry Balsamic Jam
Makes Approximately 5 Cups
2 pounds strawberries, halved (heaping 4 cups of halved strawberries)
3 pints blueberries (heaping 4 cups)
1/4 cup granulated Truvia
3/4 cup balsamic vinegar
1/4 cup water
1. Place strawberries and blueberries in a large pot.
2. Add Truvia, balsamic, and water to pot. Using a large wooden spoon, stir mixture until all ingredients are combined.
3. Bring fruit mixture to a simmer over medium heat, stirring occasionally.
4. Reduce heat to low and let jam simmer, uncovered, 60- 70 minutes. Stir jam, being sure to scrape the bottom of the pot, about every 15 minutes. To test if jam is done, make a line on the back of the spoon with your finger, if the line doesn’t run, the jam is ready.
5. Carefully transfer jam to flat container or bowl and place on a cooling rack. Don’t worry if jam seems thin at this point, it will thicken more as it cools.
6. Once jam is cooled, pour into a large jar (or several small jars) and keep in the refrigerator until ready to use. Jam will last in the fridge about 2 weeks. Enjoy!
Nutrition Information--approximately 45 calories per 1/4 cup of jam