Berry Balsamic Jam

Summer in the Pacific Northwest is berry paradise. From our wild blackberries to historic farms, the region is bursting with a bounty of berries come June and July. This jam is a way to capture some of the magic of the season. The vinegar acts as an amplifier, enhancing natural sweetness and jammy flavors. Almost any berry will work, including frozen ones, although you may need to adjust the water. You want just enough to cook the berries until the gently burst open. 

BALSAMIC BERRY JAM

1 cup berries, fresh or frozen

2 tbsp water

2 tbsp maple syrup (or honey)

2 tbsp Blackberry Balsamic Vinegar

pinch of salt

Combine berries, water, and maple syrup in a small saucepan. Bring to a gentle simmer and continue to cook on medium, stirring occasionally and mashing the berries a bit. Berries will begin to burst and release their juices. Cook until the jam has thickened to your liking. I usually go for about 10 minutes, but this will vary depending on berry type. While still hot, add vinegar and a tiny pinch of salt. Taste and adjust flavors.