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Strawberry Balsamic Jam (using pectin)

Strawberry  Balsamic Jam (using pectin)
  • 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: www.foodiewife-kitchen.blogspot.com

Ingredients

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.

Directions

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.

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