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!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Servings 3 standard canning jars
- 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
Mash the strawberries with a muddler or potato masher. Combine with honey, lemon juice, and balsamic vinegar, and stir until evenly distributed.
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.
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!