Quick Strawberry Jam

2017-10-27
  • Yield : 4 to 6 servings
  • Cook Time : 15m
  • Ready In : 45m
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Ingredients

  • 1 quart strawberries, hulled
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon kosher salt

Method

Step 1

Put the strawberries in a food processor and pulse until coarsely chopped. Transfer to a large saute pan along with the sugar, lemon juice, balsamic and salt. Bring to a boil over medium-high heat and cook, stirring frequently, until thickened, 8 to 9 minutes. Transfer the jam to a heat-resistant container and cool to room temperature. Cover and refrigerate for up to 10 days.

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