Strawberry & Balsamic Preserves

Strawberry & Balsamic Preserves

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By pharm Serves: 5
Prep Time: 15 Cooking Time: 30


  • 4 cups of small ripe strawberries, washed and hulled, sliced in half
  • Peel of 1/2 a lemon
  • 3/4 cup sugar
  • 1 teaspoon, reduced balsamic OR 1 tablespoon balsamic (if you don't have reduced)
  • !To make reduced balsamic:
  • Pour a cup of balsamic vinegar in a small saucepan over medium heat. Bring the heat to a boil.
  • Reduce to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half.
  • Remove from heat and allow to cool and transfer to an airtight container; store in the refrigerator until ready to use.





Place the strawberries and lemon peel in a heavy pot.Add sugar and mix. Let sit at room temperature for 2 hours, stirring occasionally. This is where the berries will begin to release their juices and macerate.


Add the balsamic. Over medium heat, bring the strawberry mixture to a gentle boil. Cook, stirring a few times until the berries are tender, about 5 minutes. Remove the pot from the heat.


Using a slotted spoon, transfer the berries to a canning jar. Return the pot with the berry juices and lemon peel to medium heat and boil until the syrup thickens, 2 minutes.


Remove the pot from the heat to let the syrup settle but not cool all the way. Skim off any foam and discard the lemon peel.


Pour the hot syrup over the strawberries to fill jars. Let cool completely and seal. Refrigerate the preserves for up to 3 months.

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