Unlike a standard jam, which can be super heavy on sugar, this cider vinegar-infused strawberry number has a balanced tartness. There’s no added thickener in this recipe, and since strawberries are low in pectin (a naturally-occurring thickener in many fruits), it’s essential to reduce the jam until most of the liquid has evaporated. Serve this spread on buttered toast, of course, but it’s also at home as a swap for traditional strawberry shortcakes, over ice cream, or in a peanut butter and jelly sandwich.
1 pound fresh strawberries, hulled and chopped (about 3 cups)
1 cup granulated sugar
6 tablespoons apple cider vinegar
¼ teaspoon kosher salt
Sat fat 0.01g
How to Make It
Stir together strawberries, sugar, vinegar, and salt in a medium saucepan. Bring to a boil over medium, stirring often to dissolve sugar. Reduce heat to low, and simmer, stirring often, until liquid is reduced and mixture is thickened, about 30 minutes. Pour into a shallow dish, and chill, uncovered, until completely cool, about 1 hour.
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