Thursday, June 11, 2009

Balsamic Strawberry Jam

It turned out lovely!

Balsamic Strawberry Jam
4 pints strawberries, smallish and some under ripe
7 cups white sugar
1/4 cup balsamic vinegar
1 package liquid pectin

Hull and rinse off berries quickly in cool water. Allow to drain for a few minutes in a strainer or colander. Combine all ingredients except pectin in a non-reactive (glass, ceramic, plastic) bowl. Cover tightly and let sit at least 8 hours (or up to 24) at room temperature. This step insures some nice whole berries in your jam so don't skip it!

Transfer berry/sugar mixture into a stainless steel pot. Over medium high heat bring fruit to a boil then lower to a simmer for about one hour. Skim off heavy foam as necessary (about a teaspoon of butter added to the pot will help reduce the foam). Turn heat back to medium high and once the fruit returns to a rolling boil slowly stir in pectin. Boil and stir constantly for exactly one minute (really. Do the one Mississippi, two Mississippi thing or set a timer).

Remove from heat. At this point you can either process in glass canning jars or distribute in freezer containers. Allow the freezer jars of jam to sit at room temperature to cool, them move into the freezer.

Makes 6 pints (or about 12 jam jars)