Name: Strawberry Balsamic Jam Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 144.0
Ingredients: 8 cups strawberries, whole and hulled; 4 tablespoons lemon juice; 3 tablespoons balsamic vinegar; black pepper, freshly ground - 3 grinds worth (optional); 1 3/4 ounces powdered pectin; 6 1/2 cups granulated sugar

Strawberry Balsamic Jam Recipe

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20 m 20 m 144 Servings

Ingredients

8 cups Strawberries, whole and hulled
4 tablespoons Lemon Juice
3 tablespoons Balsamic Vinegar
Black Pepper, freshly ground - 3 grinds worth (optional)
1 3/4 ounces Powdered Pectin
6 1/2 cups Granulated Sugar

Directions

In a large sauce pan, crush the strawberries. Add in the lemon juice, balsamic vinegar, and black pepper. Bring to a boil and then let simmer, stirring frequently.
Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace.
Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes.
Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes 8-9 eight-ounce jars.