About this recipe:An otherwise typical recipe for strawberry jam, but with a touch of balsamic vinegar added for a deliciously different kick. Try serving with pancakes and ice cream or mascarpone cheese for a quick and sophisticated pud.
500g strawberries, hulled and sliced
400g granulated sugar
125ml balsamic vinegar
a few sprigs of thyme
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Method Prep:15min › Cook:25min › Ready in:40min
In a saucepan over medium heat, add the sugar and vinegar and bring to the boil. Allow to cook till the sugar is dissolved.
Add the strawberries and thyme to the sugar mixture. Bring to the boil, then reduce to a simmer. Cook for 15 to 20 minutes.
Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container, or transfer hot jam to sterilised jars and seal.