Farmstand Strawberry Jam with Balsamic, Rosemary, and Mint
Published by Agate Midway
I was inspired to make this jam from Peter Klein’s (Seedling Enterprises) wonderful strawberries. I have used this jam as filling in an updated twist on Linzer cookies, and as a garnish for spring cheese plates with local goat cheese and Potter’s rhubarb crackers. The recipe is easily doubled. —Mary McMahon, chef, Elawa Farm
Makes16 servings (2 tablespoons each)
Preparation Time15 min
Total Timeunder 4 hours
Make Ahead RecipeYes
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Taste and TextureFruity, Herby, Sweet
Type of DishCondiments, Dip/spread
- 2 pounds (about 4 cups) fresh strawberries, hulled and halved
- 1 cup organic sugar
- 3 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh mint leaves
In a large, nonreactive saucepan over high heat, combine the strawberries, sugar, vinegar, lemon juice, and salt and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 1 hour, until the mixture is reduced by half.
Dip a spoon in the mixture and examine the back of the spoon. If it is evenly coated, stir in the rosemary and mint. (If not, continue cooking until the mixture passes the spoon test.) Continue simmering for 5 minutes. Remove from the heat and set aside to cool.
Transfer the mixture to a 16-ounce jar and cover tightly. Store in the refrigerator; the jam will stay fresh in the refrigerator for up to 2 weeks.
2014 Chicagos Green City Market Program