Breakfast / Brunch
Savor the flavors of summer by making homemade preserves. Simply follow our tutorial How to Make Homemade Preserves. Then take strawberry jam up a notch, or two, by adding reduced balsamic vinegar in this recipe for Strawberry-Balsamic Jam. Strawberries and balsamic are a match made in heaven.
Steps leading up to processing
- Start by preparing preserves recipe, following cooking times.
- 20 minutes before recipe is done, place empty jars in canner and add hot water.
- 5 minutes before recipe is done, place flat lids in hot water; leave them there until all the jars are filled.
- Remove jars from canner and drain; fill with hot preserves and cover with two-piece lids.
Prepare jars and lids as described in How to Make Homemade Preserves
Heat vinegar in a nonstick skillet over high until liquid is reduced to ¼ cup; set aside.
Bring strawberries and pectin to a full rolling boil in a large pot over high heat until mixture doesn’t stop bubbling when stirred.
Stir in sugar and reduced vinegar; return to a full boil. Boil and stir for 1 minute. Remove pot from heat. Skim off and discard any foam from top of mixture.
Ladle jam into hot jars, filling them to within ¼ inch of their rims. Cover each jar with a two-piece lid. Return jars to canner.
Process filled jars for 10 minutes, beginning timing when water boils. After 10 minutes, turn off heat and remove canner lid. Allow jars to rest in hot water 5 minutes. See How to Make Homemade Preserves for storage directions.
Crush halved strawberries with a potato masher until broken but still chunky. Transfer crushed berries and liquid to pot.
Bring strawberries and powdered fruit pectin to a full rolling bowl. The pectin acts as a gelling agent to thicken jam.
Skimming foam from the jam is purely aesthetic, and ensures that when jars are filled all jam will be a consistent color.
% Daily Value*
Total Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Carbs 9g 3%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.