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Strawberry Balsamic Jam (using pectin)


Making homemade jam isn't as difficult as I once imagined. This version of strawberry balsamic 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:

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Rate this recipe 3.9/5 (17 Votes)


  • 2 quarts fresh strawberries
  • 1 package powdered pectin
  • 1/4 cup balsamic vinegar, or use 1/4 cup lemon juice
  • 7 cups of sugar
  • 1 pat of butter
  • NOTE: measure the quantity of strawberries, once you have hulled and mashed them.


Servings 6
Preparation time 25mins
Cooking time 60mins
Adapted from


Step 1

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 it 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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