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.
Total Steps
11
Ingredients
5
Tools Needed
9
Ingredients
- 6 cups sugar
- 1 box pectin powder
- 1/4 cup balsamic vinegar
- 4 quarts fresh strawberries
- 1 pat butter
Instructions
Step 1
Hull strawberries; then wash and drain them.
Step 2
Mash strawberries. You can pulse them in a food processor until they are the size you prefer, aiming for small chunks rather than a total puree.
Step 3
Combine the mashed strawberries (or any kind of berry), sugar, pectin, and balsamic vinegar; stir until blended.
Step 4
Bring the mixture to a continuous rolling boil, stirring frequently to prevent sticking. Add a pat of butter to prevent excessive foaming; otherwise, you will need to skim the foam.
Step 5
Continue cooking until the jam reaches the gel stage, approximately 10 minutes.
Step 6
To test if the fruit is at the gel stage, chill a plate in your freezer. Spoon a little of the cooked fruit onto the cold plate. Run your finger through it to see if it separates. Let it sit a minute more and feel the texture. If it gels, it's ready.
Step 7
Pour the hot jam into sterilized, clean canning jars and secure with lids.
Step 8
Set the filled jars in a canning rack, covered by at least 2 inches of boiling water. Keep the pot covered and set a timer for 10 minutes, from when the water begins to rapidly boil.
Step 9
Carefully remove jars from the pot with a jar lifter and place them onto a clean towel.
Step 10
Listen for the “pop” of the vacuum seal on the lids, or press a finger on the top. If it’s firm, you have a good vacuum.
Step 11
If a jar is not sealed properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.