Strawberry Balsamic Jam
I am not going to lie. I really love strawberry season. Strawberries are packed with flavor and all sorts of good things. And when they are fresh from the farm, it is absolutely delightful. When I put strawberries on a salad, I tend to use balsamic vinaigrette. There is something fun and tangy about strawberries and balsamic together. Last year I tried to marinate strawberries in balsamic vinegar and it was a little stronger then I aimed for. So I did what any self respecting jam maker would do, throw it into a pot and see what happens. Thus, Strawberry Balsamic Jam was born!
I tend to use the Balsamic Vinegar that I have in my house. Out of habit, I never go out of my way to buy something special for the jam proper. I like the idea of if I am using it in my kitchen for my meals, then I use it for other things.
I would love to say that you can double this recipe for Strawberry Balsamic Jam, but I do not have a big enough pot to double this recipe. As the strawberry and sugar mixture heat up it bubbles. And the bubbles climb high on the pot. I have been guilty of it spilling over more the once as I tried to figure out the max quantity of my pot. 6 cups of strawberries in my max.
In the event that you spill some of this on your counter top, or glass cook cop, clean it up as soon as you can. It will get sticky and hold on for dear life if you leave it too long. If it is on your glass cook top, it will start to burn. turn down the heat and let the bubbles subside while you clean up. It is better to prevent the Strawberry Balsamic Jam from bubbling over in the first place by stirring often, and turning down the heat when needed. DON’T cook this at a fast bubbling pace.
When the strawberries are cooking down you have the option of using a potato masher to help break apart the strawberries. This will result in a lumpier more natural jam. Another option is to use an immersion blender which will result in a smoother jam.
The reason behind mixing together the sugar and pectin before adding them to the strawberries is simple. If you put the pectin directly into liquid, it clumps together. While this is not the end of the world, it saves you time and frustration to mix it together like this:
This recipe is meant to be canned for you to use later. I highly recommend investing in a canning kit like this one for any home canning. I have an older version of and it makes my life easier when canning. Additionally, I use this candy thermometer when making Jams Jellies and frying. In fact, I have two.
If you are new to canning, please refer to my Introduction to Canning. If you’re not new to canning, let me know what you think of this recipe!
Succulent Strawberry Balsamic Jam
- Hot Water Bath & Canning Supplies
- Heavy Bottom Pot
- Candy Thermoeter
- Metal or cermanic plate
- 6 cups Strawberries about 1 and a half pounds
- 4 oz Balsamic Vinegar
- 8 tbsp Ball Classic Pectin
- 7 cups Sugar
- Put a plate in the freezer
- Wash, hull and cut up strawberries. Cover in 1 cup sugar and Balsomic Vinegar
- Cover and set aside for 30 minutes, mix after 15 minutes
- In a large stockpot full of water, place 7 half-pint (8 oz) jars in the pot and turn the temperature to medium.
- In a large bowl, mix together remaining sugar and pectin. Whisk to combine.
- Place Strawberries into a heavy bottom stock pot and turn to medium heat. Add the sugar pectin mixture and continue to cook. Bring Jam mixture to 240 degrees allow to bubble for a few minutes.
- Use a potato masher or emersion blender to mash strawberries. A potato masher will result in a lumpier jam, while an emersion blender will make a smoother jam.
- To test the jam on a chilled plate, pour a drop of the boiling jam on the plate, put it in the freezer for a minute or two. When you take it out, swipe your finger through the center of the jam. If it is still runny, your jam needs a few more minutes of cooking. If your jam has set, it will crinkle against your finger.
- When the jam is ready, remove the jam from the heat. Retrieve jars from the hot water and place them on a towel next to your stove. Ladle the jam into prepared jars.
- Process the filled and closed jars in the water bath for 15 minutes. Remove from the water and set aside to cool off. Do not move until jars are room tempature. Any jars that did not seal should be put in the fridge for immediate use.
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