Chunky Strawberry Balsamic Freezer Jam

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Chunky Strawberry Balsamic Freezer Jam

Capture the sweet summer aroma of peak-season strawberries with this no-cook method using simple ingredients. Enjoy it on waffles, cakes, or all on its own!

  • saucepan
  • cooking spoon or spatula
  • muddler or potato masher
  • 3 standard (approx. 500 mL) canning jars and lids, or equivalent
  • 4 cups fresh strawberries, stems removed
  • ¼ cup balsamic vinegar
  • 1 cup honey
  • 2 tbsp freshly squeezed lemon juice
  • 3 tsp pectin
  • ¾ cup water

  1. Mash the strawberries with a muddler or potato masher. Combine with honey, lemon juice, and balsamic vinegar, and stir until evenly distributed.

  2. On the stove, bring water to a boil and stir in pectin until dissolved. Pour it over the berry mixture and stir well until it's even.

  3. Pour the mixture into jars, leaving about ½ inch at the top. Let them cool for a few hours and store in the fridge or freezer. The jars of jam can be stored for up to 3 weeks, or in the freezer for up to a year. Enjoy!