![\"Strawberry](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/08\/Strawberry-Jam-with-Honey-Whipped-Goat-Cheese-683x1024.jpg\")
Strawberry Jam with Honey Whipped Goat Cheese<\/p>\nStrawberry Jam with Honey Whipped Goat Cheese<\/p>\n
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6 C. fresh sliced strawberries<\/p>\n
2 tsp. lemon juice<\/p>\n
2-4 T. honey<\/p>\n
3 T. balsamic vinegar<\/p>\n
kosher salt and black pepper<\/p>\n
Honey Whipped Goat Cheese<\/p>\n
1 log (10 oz.) goat cheese<\/p>\n
3 oz. cream cheese, at room temperature<\/p>\n
2-3 T. honey<\/p>\n
black pepper<\/p>\n
fresh basil and thyme, for serving<\/p>\n
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To make the jam: Add the strawberries and lemon juice to a medium-sized pot set over high heat. Bring the mixture to a boil, once boiling, use a spoon to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1\/3. Mix in the honey, then the balsamic vinegar. Remove from the heat and let cool. This should thicken more as it cools. To make the goat cheese: Add the goat cheese, cream cheese, honey, and a pinch of salt to a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving. To serve: spread warm onto grilled bread with whipped goat cheese. Top with strawberry jam, basil, thyme, and flaky sea salt. Or, spoon the goat cheese into a serving bowl and top with the warm jam. Add basil, thyme, and sea salt. Serve with bread or crackers.<\/p>\n","protected":false},"excerpt":{"rendered":"
Strawberry Jam with Honey Whipped Goat Cheese 6 C. fresh sliced strawberries 2 tsp. lemon juice 2-4 T. honey 3 T. balsamic vinegar kosher salt and black pepper Honey Whipped Goat Cheese 1 log (10 oz.) goat cheese 3 oz. cream cheese, at room temperature 2-3 T. honey black pepper fresh basil and thyme, for serving To make the jam: Add the strawberries and lemon juice to a medium-sized pot set over high heat. Bring the mixture to…<\/p>\n