- 7
Ingredients
- 8 cups strawberries, washed and hulled (about 1 1/5 pounds)
- 5 cups sugar
- 1/2 tsp. butter
- 3 tbsp. balsamic vinegar
- 7 half-pint canning jars, lids, and bands
Preparation
Step 1
1. In a large pot, mash strawberries with a potato masher. Cook over low heat, stirring frequently, until strawberries begin to simmer. Stir in the sugar, and cook over medium heat until sugar dissolves and mixture comes to a boil.
2. Stir in butter and return mixture to a boil. Reduce heat to medium-low and simmer 40 minutes or until strawberries are soft and sauce is thickened.
3. Remove from heat and stir in the balsamic vinegar.
4. Sterilize jars, lids, and bands just before using for 10 minutes in simmering water or in the dishwasher. If using the dishwasher, refer to manufacturers instructions for time required so that you can plan your dishwasher cycle to end as your jam is finishing cooking. Remove jars one at a time when ready to fill.
5. While strawberry mixture is still hot, ladle into the hot, sterilized jars, filling to within 1/4 inch of the rim. Wipe rims with a clean, damp cloth, and seal jars with lids and bands.
6. Process in a boiling water bath for 10 minutes. Remove from water bath, and cool completely at room temperature before storing.