1 - 1 ½cupsgranulated sugardepending on how sweet your berries are, start with 1 cup and taste and add additional sugar as needed once the jam is cooked.
1teaspoonfresh lemon juice
1teaspoonaged balsamic vinegar
Prepare the strawberries by washing them and removing the green stems. Cut them into slices, large chunks, or by processing in a small food processor using on/off pulses (my method).
Place the strawberries into a small non-reactive saucepan over medium-high heat; add the salt and sugar - if your strawberries are sweet, start with 1 ¼ cup sugar, add more if needed. Cook, stirring constantly until it comes to a lively boil and the strawberries begin to release their juices. Once at a lively simmer, reduce the heat and cook, stirring occasionally, until the mixture becomes syrupy and thickens. You can allow it to simmer until it is to your desired thickness. Once thickened, remove from the heat and add the lemon juice and balsamic. Stir well. Allow to cool. You can serve immediately but is best left overnight to allow the flavors to fully blend. May be kept covered and refrigerated for up to 2 weeks.
Keyword fresh strawberry jam, jam, quick jam recipe