Strawberry, Chocolate & Balsamic Vinegar Jam

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By Darren Purchese

Jam is not just sugar and fruit; it can be many things, and this is demonstrated here with this unique and tasty jam. Lots of uses including spreading as a layer in a cake, baking in a frangipan tart, using as a dessert component or folded in fruit and much more. The chocolate adds a depth of richness, and the vinegar really cuts through the sweetness to add piquancy, of course the strawberries are delicious, and all three flavours marry so well together.

Time

25

hour

0

minutes

Degree of Difficulty

Easy

Save

0

Portions

7
Jars

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Ingredients

Servings

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1000g strawberries, ripe
700g caster sugar
10g pectin *
100g glucose syrup
160g dark chocolate (min. 55% cocoa solids) buttons or coarse chopped
90 ml balsamic vinegar
1

To prepare the strawberries… chop the strawberries into small pieces and then crush them with a fork or pulse them quickly in a blender. You don’t want to puree the fruit we are looking for a blend of juices and small chunks.

 

2

Initial preparation… add the strawberries into a saucepan along with half of the sugar and bring to a rapid boil. Remove from the heat and transfer the mix into a non-metallic container and leave on the bench to cool. Cover and refrigerate overnight.

 

3

To cook the jam… add the macerated fruit to a large heavy bottomed saucepan and start to heat. Mix the remaining sugar with the pectin and stir this into the warming syrup, add the glucose and cook over a medium to high heat. We are trying to cook the jam quickly to retain the vibrancy of the fruit. Stir regularly with a heat resistant spatula and once the jam comes to a boil you can add the vinegar. Continue to cook and stir the jam and cook to a temperature of 102C. Use a digital or sugar thermometer to accurately check the temperature. Stir well to ensure the jam does not stick or burn on the base of the pan. Once the temperature has been reached remove the pan from the heat. Be careful of jam splatters while you cook, these can burn you.

* Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialised food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 700 g jam setting sugar to make this recipe. Just follow the recipe as stated using the jam setting sugar in place of the caster sugar.

 

4

Adding the chocolate… add the chocolate into a heat resistant bowl and pour over 200 g of the hot jam. Use a spatula to mix well and melt through the chocolate. At this stage you can use a handheld blender to fully emulsify the chocolate into the jam. Transfer this mixture into the reserved pot of jam and mix well with a spatula.

 

5

Storage… pour the jam into sterilised jars and place a lid on them. Seal the lids and leave to cool.

 

1
0 hours 0 minutes

To prepare the strawberries… chop the strawberries into small pieces and then crush them with a fork or pulse them quickly in a blender. You don’t want to puree the fruit we are looking for a blend of juices and small chunks.

2
0 hours 0 minutes

Initial preparation… add the strawberries into a saucepan along with half of the sugar and bring to a rapid boil. Remove from the heat and transfer the mix into a non-metallic container and leave on the bench to cool. Cover and refrigerate overnight.

3
0 hours 0 minutes

To cook the jam… add the macerated fruit to a large heavy bottomed saucepan and start to heat. Mix the remaining sugar with the pectin and stir this into the warming syrup, add the glucose and cook over a medium to high heat. We are trying to cook the jam quickly to retain the vibrancy of the fruit. Stir regularly with a heat resistant spatula and once the jam comes to a boil you can add the vinegar. Continue to cook and stir the jam and cook to a temperature of 102C. Use a digital or sugar thermometer to accurately check the temperature. Stir well to ensure the jam does not stick or burn on the base of the pan. Once the temperature has been reached remove the pan from the heat. Be careful of jam splatters while you cook, these can burn you.

* Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialised food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 700 g jam setting sugar to make this recipe. Just follow the recipe as stated using the jam setting sugar in place of the caster sugar.

4
0 hours 0 minutes

Adding the chocolate… add the chocolate into a heat resistant bowl and pour over 200 g of the hot jam. Use a spatula to mix well and melt through the chocolate. At this stage you can use a handheld blender to fully emulsify the chocolate into the jam. Transfer this mixture into the reserved pot of jam and mix well with a spatula.

5
0 hours 0 minutes

Storage… pour the jam into sterilised jars and place a lid on them. Seal the lids and leave to cool.