Farmstand Strawberry Jam with Balsamic, Rosemary, and Mint

content.chilifreshI’ve become so domestic since I started working at the Orem Public Library. First I baked a cake and now I’m making jam?! What is this world coming to?

This particular recipe comes from the Green City Market Cookbook and as far as jams go this one is a deceptively simple recipe with rather fantastic results. So for those of you out there who are intimidated by jams and other spreadable goodness I’d recommend giving this one a try.

Farmstand Strawberry Jam with Balsamic, Rosemary, and Mint

Prep time: 15 minutes

Cook time: 1 hour 5 minutes

Makes 16 servings (2 tablespoons each)


2 pounds (about 4 cups) fresh strawberries, hulled and halved
1 cup organic sugar
3 tablespoons balsamic vineagar
1 tablespoon fresh lemon juice
¼ teaspoon salt
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh mint leaves

  1. In a large, nonreactive saucepan over high heat, combine the strawberries, sugar, vinegar, lemon juice, and salt and bring to a boil. Reduce the heat to medium–low and simmer, stirring occasionally, for about 1 hour, until the mixture is reduced by half.
  2. Dip a spoon in the mixture and examine the back of the spoon. If it is evenly coated, stir in the rosemary and mint. (If not, continue cooking until the mixture passes the spoon test.) Continue simmering for 5 minutes. Remove from the heat and set aside to cool.
  3. Transfer the mixture to a 16-ounce jar and cover tightly. Store in the refrigerator; the jam will stay fresh in the refrigerator for up to 2 weeks.

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