Jeff Bolton's strawberry and balsamic jam
Jeff Bolton's strawberry and balsamic jam
Lori Midson

In the kitchen with Second Home's Jeff Bolton: Strawberry and balsamic jam

In this week's Chef and Tell interview, Jeff Bolton, the exec chef of Second Home Kitchen + Bar in the JW Marriott, reveals that he and his staff have a fetish for Burger King's Whopper Jrs. But that's not the only food obsession of Bolton and his crew. Bolton is also a fan of jams -- notably the strawberry and balsamic jam that he pairs with warm bread and Robiola, a soft-ripened, creamy Italian cheese. "I love it, because the combination of the jam, the nuttiness of the Robiola and the fresh bread, tastes like the best peanut butter and jelly sandwich that you'll ever have," says Bolton. "It's also a great recipe for home cooks who like to can foods," he adds. Make sure you use fresh -- not frozen -- strawberries.

Strawberry and balsamic jam

2 pounds fresh strawberries, rinsed 1/4 cup high quality balsamic vinegar 1 tablespoon fresh lemon juice 1 teaspoon black pepper 1 tablespoon sugar Pinch of salt


In a medium saucepan, combine all the ingredients and simmer on low heat for two hours.

Let cool, and serve with bread, crackers and cheese.


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