Strawberry Balsamic Jam Recipe

Tracy R. | Sugarcrafter

Strawberry Balsamic Jam is a sophisticated spread for pairing with cheese, wine, or Sunday morning toast.

Strawberry Balsamic Jam Photo

The first strawberries of the season arrived this past weekend, and I couldn't have been happier to see them at several of my favorite farm stands. Even though the official first day of summer is still a week away, I'm already well into preserving mode, and I've been itching to move on to projects that include berries.

There's nothing that really speaks to the arrival (finally!) of summer in upstate New York like being able to stroll through the farmer's market, perusing some of the best produce in the nation. And the weather isn't half bad either. Summers in upstate New York are why people still live in upstate New York, I'm convinced.

I can't wait to start preserving everything the summer produce season has to offer, and strawberries are an excellent place to start. Strawberries are the quintessential summer fruit, and balsamic vinegar truly enhances the color and flavor of these juicy berries. Although I personally like to add a bit of fresh black pepper as well for a little extra kick, you can certainly leave it out if it's not your thing.

Either way, I hope you'll step out of your canning comfort zone and add this to your list of preserving projects for the summer, because the resulting jam is sweet and delicious, and it has definitely become a new favorite around here. Our favorite way to enjoy it is spooned over the top of vanilla ice cream or frozen yogurt, but I also frequently serve it with cream scones or English muffins. If you haven't planned a trip to go strawberry picking yet, make sure to pick a few extra pints and try this strawberry balsamic jam!

If strawberries and balsamic vinegar is a flavor combination that intrigues you, you also have to try Casey's all grown up homemade strawberry gelato with balsamic vinegar and black pepper too. 

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Strawberry Balsamic Jam Recipe

    144 Servings


  • 8 cups Strawberries, whole and hulled
  • 4 tablespoons Lemon Juice
  • 3 tablespoons Balsamic Vinegar
  • Black Pepper, freshly ground - 3 grinds worth (optional)
  • 1 3/4 ounces Powdered Pectin
  • 6 1/2 cups Granulated Sugar


  1. In a large sauce pan, crush the strawberries. Add in the lemon juice, balsamic vinegar, and black pepper. Bring to a boil and then let simmer, stirring frequently.
  2. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
  3. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
  4. Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace.
  5. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes.
  6. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes 8-9 eight-ounce jars.


Cooking Method:
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Related Recipes:
Jam Recipes, Jelly Recipes, Spread Recipes, Canning Recipes, Preserving Recipes, Strawberry Recipes
Recipe Yields:
8-9 half pint jars
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Tracy R.
Recipe Yields: 8-9 half pint jars
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Nutrition Facts

Serving Size 1 tablespoon
Servings Per Recipe 144

Amount Per Serving
Calories from Fat 0
Calories 39

% Daily Value*
Total Fat 0g
  Saturated Fat 0g
Sodium 0mg
Total Carbohydrate 10g
  Dietary Fiber 0g
  Sugars 9g
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Tracy R.

About Tracy

Tracy fell in love with locavorism, and built a business out of Canning & Preserving. She shares all sorts of recipes on Sugarcrafter, and her passion for canning here, but we love her rhubarb jam most of all.

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