Strawberry and Balsamic Compote

This is without question my favourite jam. The wonderfully unique and luscious flavour that is English strawberries at the height of summer seems to be beautifully intensified by the addition of balsamic vinegar and this is so damned easy, there’s no reason not to have a fresh jar in your fridge throughout the summer and early autumn.

Makes 1 medium jar

What you need…

1 x clean jam jar

500g strawberries, hulled

125g caster sugar

2 tablespoons aged balsamic vinegar

What to do…

First, sterilise your jam jar by popping it and its lid into your oven, preheated to 170˚c / gas 3, for 10 minutes. Turn the oven off, leaving the jar and its lid inside until the compote is ready.

To the compote: tip the strawberries, sugar and 1tablespoon balsamic vinegar into a medium sized, heavy saucepan. Set over a moderate-low heat and stir until the sugar dissolves. Then, simmer gently for 40-50 minutes until the strawberries have stewed down and thickened.

Remove from the heat and stir in the remaining balsamic vinegar. Pour into your jam jar, whop on the lid and leave to cool before keeping in the fridge for up to 2 weeks.

How easy…

Wonderfully! Once it’s simmering, I set a timer and wander off to do something else, enjoying the fragrance of molten strawberries permeating the house.

Inspired by…

Waitrose & Partners

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