A few summers ago I went blueberry picking at a friend’s house and hauled home an entire flat of the biggest, bounciest Oregon bloobs I’ve ever seen. I did my best to eat ’em fresh but inevitably I had to side step to Plan B, which was freezing some for smoothies, and making my favorite balsamic bloob sauce with the rest.
I’ve always been a fan of weird food combos. Watermelon and Purple Onion? Yum! Popcorn and Soy Sauce? Duh. Cheez-Its and Vanilla Ice Cream? PLEASE BELIEVE IT.
So, when I first read about a no-pectin strawberry jam made with balsamic vinegar, my first thought was …………
I didn’t actually have a first thought, because I was too busy conjuring up images of all the baked goods I’d be slathering this jam all over.