Strawberry Balsamic Jam
I am a total beginner in making my own fruit jams, but this recipe is easy and pretty foolproof. You can substitute strawberries for just about any kind of jam. I use olallieberries or raspberries with great results.
A few tips:
Plan on 2 hours, from start to finish. Sterilize the jars and lids in hot, simmering water.
You will need a set of long tongs or a can lifter (look for canning supplies).
Have clean cloths ready and a good set of oven mitts— the boiled jam reaches about 217F degrees!
Canning is not hard to do. For more photos and a simple instructions on how to make this, please visit my food blog at A Feast for the Eyes.