I found another recipe to add to my jam repertoire, and I’m happy to share it with you. You’ll love this one. You’ve probably already noticed that I really like making this stuff, especially with ingredients to create a jam flavor that you won’t find at the store, like this Balsamic Strawberry-Mango Jam. I have posted the recipe a little too late, mango season is almost (if not already) over, at least in Guatemala. You can certainly make this without the mango, or add another type of berry of your choosing. I would try raspberry.
I do insist you try to get vanilla beans to make this recipe. Of course, you can use vanilla extract but it will not be the same, the flavor you get from natural vanilla is incomparable. I also encourage you to add the balsamic vinegar, don’t be afraid! I confess, I was a little skeptical about adding the entire amount of balsamic vinegar stated on the recipe to my batch of jam. You add it at the very end, and I was afraid I would ruin a perfectly good batch, but I was so wrong! Next time, I will add the entire amount. It gives the jam its rich burgundy color and it intensifies its strawberry flavor. I should’ve known better, I had already used balsamic vinegar to make a strawberry buttercream.
Here’s a list of the jams and marmalades we have already published, in case you want to give one a try:
I’m always saying I will try a berry blend next, but I always find something that seems more appealing to me… who knows what I’ll try next. I recently found a strawberry chipotle jam recipe that I am dying to try.
Balsamic Strawberry-Mango Jam
Recipe Adapted from Love and Olive Oil
Yields: A lot! Approx. 5 jars
4 cups strawberries
4 cups chopped mango (Tommy variety)
1/4 cup water
2 cups granulated sugar, divided
2 vanilla beans, split and scraped
1 lemon, juiced
4 tablespoons balsamic vinegar
- Wash, hull, and roughly chop berries. Toss with the chopped mango, water,1 cup sugar and vanilla you scraped from the 2 beans.
- Bring to a boil over medium-high heat, lower the temperature, cover and simmer for about 20 minutes. Add the remaining cup of sugar.
- Continue cooking until jam reaches 220 degrees F. (About 1 hour)
- Meanwhile, let the balsamic vinegar reduce in a small pot for a few minutes. It will reach a syrup-like consistency. Keep an eye on it, such a small amount will reduce quickly.
- Add lemon juice and balsamic vinegar reduction to your jam in the final 5 minutes of cooking. Mix well to combine.
- Transfer jam to your sterilized jars, let cool to room temperature and refrigerate. ( I use a small ladle to transfer the jam)
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