A few weeks ago I made the most delicious cream scones spread with homemade balsamic strawberry jam. With the abundance of local berries this season, I’ve grown fond of adding a splash of balsamic vinegar to sauces and jams. Recently my local market had half-flats of Sakuma strawberries from Skagit County for $5.99, so I couldn’t resist and bought four flats.
If you’re unsure about adding vinegar to fruit, I encourage you to try it first. Balsamic vinegar brightens the strawberries’ flavor and deepens their color in a way that’s subtle and surprisingly delightful.
These recipes use the same basic method; the jam requires a longer cooking time to thicken. Neither needs pectin—just three main ingredients: strawberries, sugar, and balsamic vinegar. The sauce is lovely spooned over vanilla ice cream, yogurt, or oatmeal. The jam is perfect on toast, scones, or biscuits. Both are simple, versatile, and worth making while strawberries are at their best.
Easy Balsamic Strawberry Sauce
Ingredients:
2 cups chopped strawberries
1 cup granulated sugar
2 tablespoons balsamic vinegar
Directions:
Combine the strawberries, sugar, and balsamic vinegar in a medium saucepan. Cook over medium-high heat, stirring occasionally, for about 10 minutes. Watch the consistency—when the mixture coats the back of a spoon like maple syrup, remove it from the heat and let it cool slightly. Serve warm or chilled. The sauce will keep in the refrigerator for several days and can be spooned over ice cream, yogurt, pancakes, or oatmeal.
Easy Balsamic Strawberry Jam
Ingredients:
2 cups chopped strawberries
1 cup granulated sugar
2 tablespoons balsamic vinegar
Directions:
Place the strawberries, sugar, and balsamic vinegar in a medium saucepan and cook over medium heat, stirring occasionally, for about 20 minutes. The jam is ready when it has reduced and reached a thick-honey consistency or about 220°F (if using a thermometer). Remove from the heat and let it cool. As it cools it will thicken further. Store in a clean jar in the refrigerator and use within a couple of weeks for best flavor.
These two preparations are quick to make and showcase fresh strawberries beautifully. Use the sauce for desserts and breakfasts, and the jam as a spread or filling. Both are excellent ways to enjoy peak-season fruit with minimal effort.
*Try this homemade strawberry sauce or jam on shortcakes or fresh biscuits for a simple, satisfying dessert.