Strawberry Balsamic Jam
This summer has been the season of canning. I’ve been pickling and preserving every chance I get. In fact, while we were in the throws of construction at Grove House, I decided to become a Certified Master Food Preserver through the University of California. It was my weekly escape as I learned the proper techniques of fruit preserves, jams, jellies, pickles, fermenting and dehydrating foods. I hope to be able to pass on this new knowledge to my friends, family and community. It’s so rewarding to put up your own food and spend time in the kitchen with others.
One of the biggest hits with preserving this summer was Strawberry Balsamic Jam…
It might seem strange adding balsamic vinegar to your jam, but the depth of flavor it creates is astonishing. I don’t know if I will ever make regular strawberry jam ever again. I also make a Strawberry-Rhubarb with Balsamic and Black Pepper…delicious! People are always asking “what’s in this?” as they gobble it by the spoonful.
This is a softer set jam since it is made without added pectin, which in my opinion taste so much better than those thick, stick to your spoon kinds. I hope you’ll try your hand at making this jam. It isn’t difficult. I promise.
If you’re new at canning, here are a few links to help get you started.
How to Can
A comprehensive list of tested recipes.
Master Food Preservers
National Center for Home Food Preservation
- 2 lbs strawberries
- 2 1/2 cups sugar
- 1 tablespoon lemon juice
- 1-2 tablespoons balsamic vinegar
- Wash strawberries, remove stem caps, cut in half.
- Combine strawberries, sugar and lemon juice in a bowl.
- Crush the mixture with a potato masher or your hands. Let sit 30 minutes.
- Transfer to a wide bottom pan and bring to a boil over high heat while stirring continuously.
- Continue cooking at a rolling boil until it reaches 220 degrees. This should take 8-10 minutes. You may also want to test for [url href=”http://nchfp.uga.edu/how/can_07/jelly_point.html” target=”_blank”]gel set[/url].
- Once gel set has been reached, skim if needed.
- Remove from heat and stir in balsamic vinegar. I-2 Tbs depending on preference.
- Ladle jam into 4 half-pint [url href=”http://nchfp.uga.edu/how/can_01/sterile_jars.html” target=”_blank”]prepared[/url] jars, leaving 1/4″ headspace. Add [url href=”http://nchfp.uga.edu/how/general/recomm_jars_lids.html” target=”_blank”]lids and rings[/url], and process in a boiling water bath for 10 minutes. Turn off heat and wait 5 minutes before removing from canner.
22 Responses to “Strawberry Balsamic Jam”
Looks fabulous! Do you have to can it? Can you make a smaller amount and just refrigerate?
Hi Shana! No, you don’t have to can it. This is a rather small batch recipe, only 2 pints total, so I don’t recommend cutting the recipe in half. But it refrigerates well…others are more than happy to take it off your hands…and it will be polished off by your family in no time! 🙂
Thank you can’t wait to make it
Great! Let me know how it turns out. Hope you love it as much as we do!
Oh I love strawberry jam. I should have made more this summer!! Already staring at our last 3 jars! I will try this recipe next time. It sounds delicious. Thanks! Katey
I know the feeling of seeing those sparkly jars disappear. It just isn’t the same with store bought!
I have become so addicted to canning! Can’t wait to try this recipe! Thank you for sharing, Heather.
Might try it this week!! If it’s anything like the strawberry and balsamic vinegar ice cream I have had, I know I will love it!
Yay, Isabel! Your comment went through! Let me know how your jam making goes. The ice cream sounds divine. 🙂
Oh boy, can’t wait to make this as I love balsamic on strawberries! Question, can I substitute sugar with raw sugar and would amount be the same?
If you’re referring to raw turbinado sugar, I wouldn’t recommend it. I use organic cane sugar from Trader Joe’s. Hope this helps!
That’s very helpful, thank you! 🙂
OOoooo! What perfect timing! I’ve just been teetering on the edge of learning to can my own jam. My first attempt two years ago left us with jars and jars of lovely ice cream topping and I was thinking of giving up but, now that I am on a strict and necessary gluten free diet, this seems like a less expensive and even yummier way to go. Thank you! =)
So glad you’re not giving up on your jam making! The reasons for runny jam could be undercooking, not enough sugar, not enough acid, or over processing. On your next batch, I’d recommending testing for gel set…if it’s not ready, continue cooking until it is. There’s a link for gel set in my recipe instructions. 🙂
I’ve made this many times with great success. Hope you’ll give it a try!
Thank you for the advice – it’s soooo appreciated! 😉 =) xo
I’m planning to try this with my friend’s little son–he wants to learn how to can jam! This will be perfect! Do you recommend 1 or 2 TBSP of the balsamic? Not sure which way to go with that…
That’s fantastic! He sounds like a great little man. I always add 2 TBS of the balsamic. You can start with 1 and taste test to see if you’d like more “punch” before canning. My guess is you’ll go with 2. 😉
Just made it. WOW! Delicious!!!
Thanks for the follow on Twitter, Heather! I’m a huge fan of your work and enjoy reading your blog. When I received the message that it was YOU that followed me, I nearly feel off my chair in excitement! I actually tried emailing you this but received page not found error on your contact page. Anyhow… I especially enjoy seeing the progress of Grove house, all the treasures in your “happy finds,” and all the sneak peeks for Souvenir and Country Living. And this strawberry jam looks mighty tasty. It would be a great hostess gift 🙂
Have you ever considered teaching or sharing prop styling tips? Or even how you first got published? I feel like there are a lot of stylist that share food styling tips but far less who write or teach about parties and interiors. Plus, your background in scouting out locations and starting your own magazine is very unique… and impressive!
Well, thanks so much Kerri! I had to disable my contact form (getting spam emails) but we’re working on fixing the issue.
I’ve been asked many times to share about prop styling…maybe this will be the year I can work on adding that aspect to the blog. I know there is a lot of interest from others wanting to pursue it. Chelsea Fuss of frolic! just recently did a blog post about prop styling…here’s a link for you:
http://www.frolic-blog.com/2014/08/become-prop-stylist/
Thanks again for your kind comment. Will see you here and on Twitter!:)
H! Wanted to try the Strawberry Balsamic Jam recipe, but it is not showing up my computer. Is it my computer or is the recipe missing from the post? This is what shows up where I think the recipe should be: [amd-zlrecipe-recipe:2]
Thanks.
Oh, goodness. Just noticed the recipe disappeared! Will work on recovering it asap! Thank you for the heads up and sorry for the troubles.
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