And apparently I am not the only person who has come up with this thought: Balsamic Strawberry Jam.
For some reason I didn’t think that it would be a popular idea, but I was proven wrong.
The recipe I am going to attempt is from Canadian Living, but I am going to omit the package of pectin. For some reason I’ve never had any luck with pectin, plus I like my jam on the softer side, so to speak. I don’t know how set a box of Certo makes things, but I’m happy enough making my jam the hard way.
Strawberry Balsamic Black Pepper Jam
12 cups (3 L) strawberries, hulled
1 pkg (49 g) light fruit pectin crystals
4-1/2 cups (1.125 L) granulated sugar
1/4 cup (50 mL) balsamic vinegar
1 tsp (5 mL) coarsely cracked black pepper
* In large Dutch oven or preserving pot and using potato masher, mash strawberries thoroughly, 1 layer at a time, to make 6 cups (1.5 L).
* Cook strawberries, sugar, and balsamic vinegar in a medium pan on med heat for about 20 minutes stirring occasionally. (I usually eye-ball the thickness of the sauce to determine when it is done.)
* When the jam mixture has reduced to thick consistency or 220 degrees F.
* Remove from heat, skim off foam with metal spoon. Stir in pepper.
* Using funnel and 1/2-cup (125 mL) measure, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Remove any air bubbles, readjust headspace if necessary, wipe rims.
* Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.
*Boil in boiling water canner for 10 minutes.
Tip: A full rolling boil (220 F/104°C) is rapid, usually foaming or spurting, and cannot be stirred down.
Servings: 8 cups (2 L)