Strawberry Balsamic Jam
Stunning red berries are layered in a thick, luscious nectar accented with the exotic notes of and balsamic vinegar. It's a beautiful way to scoop up summer and save it in a jar!
Equipment
- Large kettle or stockpot
- Candy thermometer
- Ladle and funnel
- 5 Half pint jars and lids
- Canner, if processing the jars
- Jar lifter, if processing the jars
Ingredients
- 5 cups thickly sliced fresh strawberries
- 5 cups sugar
- 1 tablespoon butter
- 4 teaspoons aged balsamic vinegar, at least 5% acidity
Instructions
- Place the strawberries in a large kettle or stockpot along with the sugar, butter, and vinegar.
- Cook over low heat, stirring as the sugar begins to melt. Continue cooking over low heat until the sugar is completely dissolved, about 30 minutes, stirring occasionally.
- Attach a thermometer to the side of the pan and raise the heat to medium.Cook, stirring frequently until the jam thickens and the temperature maintains a temperature of 220-degrees. You can check the jam by dropping a bit on a chilled plate. If it sets quickly and is not runny, you're good to go.
- Ladle the jam into sterilized jars. Process in a water bath or keep refrigerated.
Notes
The jam will continue to thicken as it chills.
Ball makes wonderful canning jars and has great step-by-step guidelines to canning safely on their website.