Freezing And Preserving Recipes
Balsamic Strawberry Jam
This balsamic strawberry jam adds a savory note to the traditional preserve, making it suitable for charcuterie spreads as well as grilled pork tenderloin, fruit vinaigrette, and anywhere you want a rich, bold flavor with a touch of sweetness.
Ingreadient
- 2 1/2 pounds strawberries, hulled
- 2 1/2 cups sugar
- 3 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
Direction
- Prepare a water bath canner, along with four half-pint jars.
- In a large non-reactive pan, use a potato masher to mash the strawberries with the sugar. Let sit for 15 minutes.
- Place the pan over high heat and bring to a boil, stirring frequently to prevent scorching.
- Continue cooking at a rolling boil until it reaches 220°F or the strawberries have thickened and reduced in volume, about 15 to 20 minutes.
- Skim off any foam as needed.
- Remove the pan from heat, then stir in the vinegar, lemon juice, and pepper.
- Ladle the jam into the prepared jars, leaving about 1/4 inch headspace.
- Wipe the rims clean, then seal with lids and rings.
- Process the jars for 10 minutes, adjusting for altitude as necessary.
