Bursting with ripe strawberries and infused with our Tarragon White Balsamic Vinegar, this homemade strawberry jam is a delightful balance of sweet and tangy flavors. Fresh strawberries are simmered with granulated sugar, Tarragon White Balsamic and lemon juice until thickened to perfection, then finished with a touch of chopped tarragon for an extra layer of aromatic complexity. Spread this luscious jam on toast, biscuits, or use it as a versatile topping for yogurt, ice cream, or baked goods for a taste of summer all year round.

I N G R E D I E N T S :

• 4 cups fresh strawberries, hulled and quartered
• 1 cup granulated sugar
• 1/4 cup Rocky Mountain Olive Oil Tarragon White Balsamic Vinegar
• 1 tablespoon lemon juice
• 1 tablespoon fresh tarragon leaves, chopped

I N S T R U C T I O N S :

1. In a large saucepan, combine the strawberries, sugar, Tarragon White Balsamic and lemon juice.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer, stirring frequently, until the jam thickens, about 20-25 minutes.
4. Remove the saucepan from the heat and stir in the chopped tarragon.
5. Let the jam cool slightly, then transfer it to sterilized jars. Seal the jars and refrigerate until ready to use. Enjoy on toast, biscuits, or as a topping for yogurt or ice cream.