Right as I was about to throw it away I remembered I had paid 2 bucks for it. Trashing it would be akin to taking those 2 dollars and flushing them down the toilet, so I started thinking and flipping through my favorite food sites to find a quick recipe for strawberry cake. Somehow or another during the search a recipe for Strawberry Balsamic Jam popped up.
Hmmmmm. It sounded good, but I did not want to run to the store and buy additional strawberries and I surely did not want to be stuck canning all night. Instead I played around with the ingredients and the amounts to get a single small jar of what I guess is more like a conserve than a true jam.
Strawberry Balsamic Conserve/Jam
1 pound very ripe strawberries, washed and hulled
3 tablespoons sugar ( I used sucanat just to see if it would work)
2 1/2 tablespoons balsamic vinegar
Put all in a small sauce pan and cook over medium low heat until the berries are very soft. Mash the fruit using a potato masher (a fork would work) and cook until the mixture is very thick, watching to make sure it does not caramelize. (30 minutes maybe) Let cool then place in a container in the refrigerator.
Though I don't dislike jams and jellies, I never actively look for them. I am not one of those people who want jelly on my toast or biscuits...until this! I think my indifference has been the lack of compound flavors in the jams and jellies I had had in the past. I have eaten balsamic over strawberries on ice cream and thought it was delicious. ( Thanks, Cindy!) That same kick of flavor was what made this jam taste just fantastic. I have eaten it on toast, a plain scone and on goat cheese spread on a cracker ( Oh my goodness, that was the bomb)
Deliciousness and strawberries saved! It extended the life of the berries by about 3 weeks and tasted good. That is what I call a win/win situation. Next on my list, peach black pepper jam?