3-Ingredient Balsamic Maple Strawberry Jam is sweet, tangy and smoky, the perfect accompaniment to any breakfast or snack. You’re only 3 ingredients away from wonderful!
When I think of jam these days I can’t help but think of the scenes in Despicable Me 2 where Gru reveals that he has created a line of jams and jellies to utilize his previously evil-seeking technologies. It is such a silly thing, but I find myself a little jealous of Gru and his jam-making apparatus. Of course I don’t need to overdo the jam consumption these days, but wouldn’t it be nice to have that ability?
Let’s take this just a smidge further though…IF I had those jam gadgets then I can only imagine that I would look similar to Joey Tribbiani in The One With the Truth About London. If you don’t know what I’m talking about, make sure you watch that FRIENDS episode all the way to the end and then we can be, well, friends again. Somewhere Nate is reading this and shaking his head…ha!
Anyway, the whole point is that I love jam, and I love eating it on bread, and you should ABSOLUTELY make this super simple version ASAP. Wondering why? Well, first let me tempt you with another photo…
This delicious jam has an extra depth of flavor thanks in dual part to the smokiness of the maple syrup and the sweet acidity of the balsamic vinegar. I paired it with toasted rosemary bread and whipped mascarpone and loved the play on the sweet jam paired with the herbaceous rosemary bread. The creamy mascarpone only amplifies the flavors, making everything more flavorful.
I loved the way the balsamic vinegar added so much flavor to the jam and can’t wait to try it with blueberries and raspberries as well. This could be a fantastic pairing with a chiffonade of basil as well! Regardless, this naturally-sweetened, delicious jam is one that you’ll want to make weekly.
3-INGREDIENT BALSAMIC MAPLE STRAWBERRY JAM
Makes about 1 cup of jam
- 2 cups fresh strawberries, hulled and quartered
- 2/3 cup maple syrup
- 2 tablespoons balsamic vinegar
- Combine all of the ingredients in a small saucepan fitted with a lid.
- Bring to a boil over medium-high heat, then reduce heat to medium-low and cover.
- Simmer for 15 minutes.
- Remove the lid, increase the heat to medium-high again and cook for 5 more minutes.
- Remove from the heat, allow to cool completely, and then refrigerate for up to two weeks.
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