Strawberry Jam at The Little Shop of Olive Oils

Summer Strawberry Jam



  1. Remove stems from the strawberries, and chop each into 4-6 pieces.
  2. Combine strawberries, sugar, water, and Balsamic Vinegar in a medium-large saucepan over medium heat.
  3. Bring to a boil, then reduce to a steady simmer. Cook for 10 minutes, stirring occasionally. 
  4. With an blender wand, pulse/blend until large pieces are gone, but jam still has a lumpy texture.  
  5. Cook for another 5-10 minutes until the jam is thickened to the desired state. The jam will thicken some as it cools.
  6. Transfer jam to clean jars with tight fitting lids. Makes about 20 ounces of jam.
  7. If you cook the jam too long and it is too thick, add water, a few tablespoons at a time and stir until it's the desired consistency.
  8. Refrigerate for up to 2 weeks or freeze for 2-3 months.
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