Strawberry Balsamic Jam (using pectin) PRINT
- YIELD: 6 servings
Making homemade jam isn’t as difficult as I once imagined. This version of jam turned out as one of my best— the balsamic is so subtle. It adds a fantastic depth to the flavor of the jam— it’s not sour at all. In fact, the jam is the perfect blend of sweet.
For step-by-step photos and how I made this, please visit my food blog:
|2||quarts fresh strawberries|
|1||package powdered pectin|
|¼||cup balsamic vinegar (or use ¼ cup lemon juice)|
|7||cups of sugar|
|1||pat of butter|
|NOTE: measure the quantity of strawberries, once you have hulled and mashed them.|
Hull the strawberries, wash and then drain them.
Mash them, in layers. (I pulse them in my food processor until they are the size I prefer… small chunks, but not totally pureed).
Combine the strawberries, balsamic vinegar and the pectin in a large pot. Bring to a boil, stirring so it doesn’t stick.
Slowly add the sugar. Bring to a continuous roll, stirring frequently, so it doesn’t stick.
Bring to a gel stage (approximately 10 minutes).
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.
Pour into sterilized clean class jars with lids.
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.
Remove from the pot, carefully, with a jar lifter onto a clean towel.
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.
If a jar is not sealed, properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.