Strawberry Balsamic Jam
Ingredients
4 quarts fresh strawberries
1 box of pectin powder
1/4 cup balsamic vinegar
6 cups of sugar
1 pat of butter
Preparation
1
Hull strawberries first; then wash and drain them.
2
Mash them, in layers. (I pulse them in my food processor until they are the size I prefer… small chunks, but not totally pureed).
3
Combine the strawberries, (or any kind of berry) with the sugar, pectin and balsamic vinegar and stir until blended.
4
Bring to a continuous roll, stirring frequently, so it doesn’t stick. Add a pat of butter to this, to prevent a lot of foaming. Otherwise, you have to skim the foam.
5
Bring to a gel stage (approximately 10 minutes).
6
To test if the fruit is at the gel stage, I like to chill a plate in my freezer. Spoon a little of the cooked fruit on the cold plate. Run your finger through it, and see if it separates. Let is sit a minute more and feel the texture. If it gels, it’s ready.
7
Pour into sterilized clean class jars with lids.
8
Set the filled jars in a rack, covered by at least 2” of boiling water. Keep the pot covered and set a timer for 10 minutes, from when the water begins to rapidly boil.
9
Remove from the pot, carefully, with a jar lifter onto a clean towel.
10
Listen for the “pop” of the vacuum on the lids…and/or press a finger on the top. If it’s firm, you have a good vacuum.
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.
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About
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.
Yield:
Added:
Thursday, December 10, 2009 - 3:59pm
