Valerie Bertinelli's Quick Strawberry Jam

A couple of weeks ago on Valerie's cooking show she made this strawberry jam that looked so easy and so good.  I knew then I had to make some for our Royal Wedding Watch Party.  I know some of you are not into the Royals, and not the baseball team either, but it was a fun opportunity to make a tea party.  I had fun making my scones and cream, little finger sandwiches and this jam.  And with it being strawberry season it was the perfect time to make some.  This jam can be stored in the fridge for about 10 days but, I don't think it will last that long. 

This was my table spread for the wedding. The scones with the Devonshire cream and strawberry jam were so good!

 You need to start with some nice fresh strawberries.  These berries came from Maggie Valley and they have had some of the best berries this year.  The smell so good too.

 You will want to wash and hull about a quart of berries.  Place in the food processor to chop.

 You don't want them turned to mush but chopped.

 Add them to a saucepan.

 Add 1/2 cup sugar

 1 tablespoon lemon juice

 2 teaspoons balsamic vinegar.  This may seem strange but the vinegar brings out the natural sweetness of the berries.

 1/4 teaspoon kosher salt.  Sweet things always needs just a hint of salt.

 Place on the cooktop at medium high heat and bring to a boil.  You will need to stir frequently.  Cook for about 8-9 minutes or until it thickens.  Times will vary.  You just want it to thicken.

Place in a heat resistant container and let cool at room temp.  Then store in the fridge. 

Then enjoy with some fresh scones or biscuits. I have a little left over I might try it with some peanut butter in a sandwich.

Quick Strawberry Jam fit for a Queen

1 qt strawberries hulled
1/2 cup sugar
1 Tablespoon lemon juice
2 teaspoons balsamic vinegar
1/4 teaspoon kosher salt