Strawberry and balsamic jam

I've made this jam twice now. It is just so lovely. My partner loves it on toast...and he's not usually a jam man. When strawberries are so cheap and tasty (now!), it's hard to resist them. 


I found the recipe in Eugenia Bone's book Well Preserved. I like my jam quite thick so while this recipe is for more of a conserve with chunks of strawberries, I cook the jam longer to make it more 'jammy'. You could always adjust to suit your tastes. 

Strawberry Balsamic Jam from Eugenia Bone’s Well-Preserved

8 cups washed and hulled strawberries, halved if large

5 cups sugar
1/2 teaspoon unsalted butter
5 tablespoons balsamic vinegar

Pour the strawberries into a large, deep, heavy pot and bring to a boil over medium heat.  Once the strawberries are boiling, add the sugar and stir until it is dissolved. The sugar tends to burn on the bottom, so keep it moving until it is thoroughly dissolved. Bring to a boil and then add the butter (this helps keeps the foam volume down). Turn the heat down to medium low and boil the jam gently for 40 minutes, until thickened to a loose, soft conserve. Here you can choose to cook the jam another 20 minutes to make it more jammy or just stop here. Stir in the balsamic vinegar.

Fill the sterilised jars with hot jam and put the lids on. Treat the jars for a 10 minute boiling water bath. Remove the jars. Allow them to rest on a dish towel until cool. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.