Tag Archives | balsamic vinegar

Sweet Cherry Balsamic Jam

Last week was supposed to be cherry week, but with the holiday my posting schedule got a little derailed. Including this one, I still have four cherry recipes to share, so I’m going to get them up as quickly and efficiently as possible so that they can still be useful this season.

I made this Sweet Cherry Balsamic Jam using some of the cherries that the folks from the Northwest Cherry Growers sent as part of their annual Canbassador program (here’s my round-up from last year).

One of the tricky things about making jam from sweet cherries is finding a way to avoid that cloying, cough syrup flavor. This recipe manages it beautifully by using a relatively low amount of sugar and including a full cup of balsamic vinegar. It might seem like a lot at first, but as the jam cooks down, it achieves balance.

Finally, this jam uses Pomona’s Pectin to effect a set. I haven’t tested it with other varieties of low sugar pectin, so can’t speak to their utility here. It won’t set with regular fruit pectin because there’s not enough sugar to create the gel. If you can’t get your hands on Pomona’s, you could make it without additional pectin and treat it like a spoonable fruit preserve rather than a jam.

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Small Batch Strawberry Balsamic Jam

strawberry balsamic jam

Tonight’s live online class was terrific. A small group of diehard canners showed up and interacted with me as I made a small batch of strawberry balsamic jam in my tiny kitchen.

The recipe I made is a slightly lower sugar riff on this strawberry vanilla version. The balsamic and a pinch of freshly ground black pepper give it depth and just a little edge that goes really well with cheese or as a glaze for meat.

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