Fashionable strawberry jam. Unusual recipes.

Try making strawberry jam with balsamic vinegar at home using the following recipes.

Classic recipe for strawberry jam with balsamic vinegar.

Ingredients:

1 kg strawberries

1 kg sugar

120 ml balsamic vinegar

Let's prepare:

1. Sort the berries, remove the stalks. It is not recommended to wash them, just wipe them with a damp cloth or dry them well after washing.

2. Pour them into a wide bowl. Cover with sugar and leave for 8 hours (or overnight).

3. After some time, put the strawberries to boil over medium heat. Pour in the vinegar, bring to a boil and increase the heat to evaporate the liquid (10-15 minutes). The jam must be stirred constantly so that it does not burn. The foam is removed at the end of cooking.

Strawberry jam with balsamic and rosemary.

A delicate, tasty, aromatic and very unusual jam is obtained with the addition of such a spice as rosemary.

Ingredients:

0.5 kg strawberries

400 g sugar

1 tablespoon balsamic vinegar

2 sprigs fresh rosemary

If you can't find fresh rosemary, you can substitute a small pinch of dried rosemary.

Alternatively, use lemon juice instead of balsamic vinegar.

How to cook:

1. Cover the strawberries with sugar and leave for 2 hours.

2. Place on the stove, bring to a boil, stirring. Pour in the vinegar, add the rosemary and boil for 5 minutes.

3. Let cool completely to allow the jam to set.

4. Return to the stove, bring to a boil and cook for 5 minutes. Remove the rosemary.

5. Pour into sterilized jars and roll up.

Strawberry jam with cognac

In this jam recipe, the berries are pressed through a sieve, and the result is more of a strawberry jam with balsamic vinegar, which can be used as a sauce.

Ingredients:

strawberries – 400 g

sugar – 4 tablespoons

balsamic vinegar – 1 tablespoon

cognac - 1 tablespoon

Cooking recipe:

1. Cut the strawberries into halves or quarters, depending on size.

2. Sprinkle with sugar, add alcohol and balsamic vinegar, stir and leave for an hour so that the berries release their juice.

3. Place the basin on the fire, bring to a boil and cook, skimming off the foam, for half an hour over low heat. Cool completely.

4. Place back on the stove and boil for 10 minutes.

5. Rub through a sieve. There is little sugar in the jam, and it should be stored in the refrigerator, and not for very long.

Bon appetit.

Source: http://varivkusno.ru/modnoe-varene-iz-klubniki-s-balzamicheskim-uksusom-neobychnye-recepty.html