Balsamic Jam Recipes
PAN-ROASTED TOMATOES WITH QUICK BALSAMIC JAM
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large cast-iron skillet over high heat until smoking. Add the tomatoes to the dry pan and cook, turning a few times, until charred on all sides but still holding their shape, 3 to 4 minutes. Add the onions and then immediately pour in the vinegar. Stir in the confectioners' sugar until dissolved. Cook, stirring often, until the onions soften and the vinegar thickens, 3 to 5 minutes. (The onions should retain some bite; the vinegar should be reduced and be slightly syrupy.) Pour into a serving bowl, making sure to scrape out all the contents of the skillet. Season with the flaky sea salt and drizzle olive oil over the top. Garnish with the basil.
STRAWBERRY BALSAMIC JAM
An otherwise typical recipe for strawberry jam, but with a touch of balsamic vinegar added for a deliciously different kick. Try on toast or serve with anything from ice cream to pound cake.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 20
Number Of Ingredients 4
Steps:
- Combine sugar and vinegar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook uncovered until the sugar is dissolved.
- Add strawberries and thyme to the sugar mixture; bring to a boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes.
- Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container or transfer hot jam to sterilized jars and seal.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 23.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 2 mg, Sugar 22.1 g
BALSAMIC JAM
This is a nice accent for blanched green beans or most anything that would be good with balsamic. Nathan Sears at Vie makes this.
Provided by Ambervim
Categories Sauces
Time 1h10m
Yield 6 1/2 Pints
Number Of Ingredients 9
Steps:
- In a large heavy bottomed pan over high heat bring the balsamic, sugar lemon juice, vanilla, allspice, cloves, star anise and orange zest to a boil.
- Remove from heat, transfer to storage container and refrigerate overnight or up to 5 days.
- Strain the liquid and save the vanilla for another use.
- Pour into a large wide pot and bring to a boil over high heat being sure it does not boil over.
- Cook, stirring occasionally, until the mix reaches about 215 F and has the texture of a light syrup, 20-25 minutes.
- Use standard canning techniques to finish seal in 6 half pint and 1 4 oz jars.
- Does not include refrigeration time.
Nutrition Facts : Calories 842.7, Fat 0.3, SaturatedFat 0.1, Sodium 122.3, Carbohydrate 207.9, Fiber 3.4, Sugar 170.7, Protein 1.2
STRAWBERRY & FIG BALSAMIC JAM RECIPE - (4.7/5)
Provided by cookism
Number Of Ingredients 4
Steps:
- 1. Cut figs and strawberries into small chunks. 2. Combine figs, strawberries and sugar in a saucepan. 3.Cook over medium heat for 10 minutes, stirring regularly. Add in balsamic vinegar to taste. Continue to cook for another 10 minutes or until the mixture is reduced and coats the back of a spoon. 4. Transfer jam into a sterilised jar, allowing it to cool completely. Seal and store in the refrigerator. Enjoy!
FIG AND BALSAMIC JAM
Serve with goat cheese crostini, grilled cheese sandwiches, brie, pork, etc. From Ad Hoc at Home, Thomas Keller.
Provided by gailanng
Categories Fruit
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan and attach a candy thermometer to the pan. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the large pieces of fig, keeping a chunky consistency, until the jam reaches 220 degrees F. Remove from the heat.
- Remove the sachet and stir in the lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.
Nutrition Facts : Calories 244.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 62.4, Fiber 3.4, Sugar 58.3, Protein 1
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