Strawberry Balsamic Jam and Peach Crostata!
There’s nothing as simple as making a crostata. This italian rustic freeform dessert is perfect anytime of the year. If company is coming over and you want to prepare an effortless yet delicious dessert to serve with coffee this is ideal.
While visiting the blog Scrambled Henfruit last week I happened the come across a recipe for Strawberry Jam with a Twist. Of course I was intrigued, and when I viewed the recipe found that the twist was Balsamic Vinegar a favorite ingredient of mine, and a recipe Scrambled Henfruit found on the blog Savory Sweet Life.
The world wide web is wonderful for sharing and finding recipes and ideas. One recipe leads to another and before you know it your meeting total strangers that have the same interests as you do. I love it!
Anyway, when I saw this recipe I knew I wanted to make it. I’ve actually never attempted to make jam before but I had all the ingredients at hand since it didn’t use any pectin. The National Center for Home Food Preservation has guidelines for cooking without pectin that you might find helpful.
Since my husband goes through jars of Strawberry Jam I figured why not try this and if he likes it, then I’d have more fun making batches of Strawberry Balsamic Jam for him than purchasing jar after jar of the ready-made varieties.
The recipe made a small amount so it wasn’t necessary to “can” it, which thrills me. Since that would take a whole other lesson that I wasn’t in the mood to tackle. However, uncanned jam will keep in the refrigerator for up to 2 weeks. Here’s more information if you’d like to learn how to can jam.
Once I made the jam, I decided that I’d make a crostata using the Strawberry Balsamic Jam and the White Peaches that I had just purchased. Together the two were a marriage made in heaven. Warm out of the oven it was everything I had imagined and then some. To say the least, it didn’t last the day.
Strawberry Balsamic Jam and Peach Crostata
2 cups chopped strawberries
1 cup sugar
2 tablespoons balsamic vinegar
2 large peaches, cored and sliced into 1/4-inch slices
1 (9″) premade Pillsbury pie crust
3 tablespoons sugar
1 tablespoons sugar