Strawberry Balsamic Jam
The absolute best homemade Strawberry Jam out there! Balsamic vinegar enhances the natural flavor of the strawberries, making this incredibly delicious and addicting! Easy recipe for beginners!
Equipment
- Water Bath Canner
- Canning Jars
- Canning Lids
Ingredients
- 8 cups whole strawberries
- 1 tbsp lemon juice
- 3 tsp good balsamic vinegar
- 1 package regular powdered fruit pectin 1.75 oz
- 4.5 cups granulated sugar
Instructions
- Prepare and clean seven 8-oz mason jars. Keep warm. Gather seven two-piece closures. Set bands aside, keep lids warm, either in water in a saucepan on the stove (on low) or in a bowl with warm water.
- Fill canner with water, cover and bring to a simmer over medium high heat.
- Measure sugar into a bowl and set aside (it is important to add sugar all at once to eliminate cooking delays and possible burning of the jam).
- Wash and hull strawberries. Using a food processor or blender, quickly pulse the berries until crushed but not liquefied (you still want little chunks of berry). If you don't have either of these, you can use a potato masher to mash them up.
- Measure 5 cups of crushed strawberries into saucepan.Add lemon juice and balsamic vinegar to crushed strawberries in saucepan. Whisk in pectin until dissolved. Bring to a full rolling boil over high heat, stirring frequently.
- Add sugar all at once and stir constantly, return to a full boil that cannot be stirred down. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam if necessary.
- Fill warm jars to 1/4 inch headspace. Wipe rims with a clean damp cloth or paper toweling. Place lid and band on jars, adjusting to finger-tip tight.
- Place jars in canner and bring to full rolling boil over high heat. Once boiling, set your timer for 10 minutes. After processing, turn off heat and remove canner lid. Wait 5 minutes then remove jars and place on towel to cool, for 24 hours.Check for seal, remove bands, wipe off jars if necessary, label and store in a cool, dry, dark place.
Video
Notes
**To reduce foaming, you can add up to 1/2 tsp butter to the recipe before cooking. This will reduce surface tension and thus reduce the buildup of air bubbles which is released from the fruit during cooking.