Yield: Yields 6 half-pint jars
Spread this jam on bread with almond butter for a delicious PB&J. Try adding 1/4 cup balsamic vinegar during the last 3–4 minutes of cooking the fruit. Be careful not to overcook the jam, or it will taste caramelized.
This recipe is excerpted from Better from Scratch. Read our review.
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I thought this was a good, very easy to make jam. The flavor is a little more cherry forward, I quartered the recipe so maybe my strawberry measurement was off some. In hindsight I would have chopped my cherries a little smaller since they don’t cook down as much. It took 13 minutes of cooking to reach the correct consistency.
In regards to a previous comment, in the upper north midwest on Lake Superior, we are just now harvesting our strawberries in mid-July while getting in-season cherries from lower Michigan, so this combo works well for me to use up extra fruit before it goes bad.
I don't understand this idea at all. Strawberries and cherries aren't ready at the same time, so why are we trying to make a jam with them together? Jam is a delightful way to preserve fruits _in_season. Choose things that are in season together!
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