Strawberry Balsamic Jam Using Pectin Recipe 395

STRAWBERRY BALSAMIC JAM (USING PECTIN) RECIPE - (3.9/5)

Steps:

• Hull the strawberries, wash and then drain them. Mash them, in layers. (I pulse them in my food processor until they are the size I prefer... small chunks, but not totally pureed). Combine the strawberries, balsamic vinegar and the pectin in a large pot. Bring to a boil, stirring so it doesn't stick. Slowly add the sugar. Bring to a continuous roll, stirring frequently, so it doesn't stick. Bring to a gel stage (approximately 10 minutes). I like to chill a plate in my freezer. Spoon a little of the cooked fruit on the cold plate. Run your finger through it, and see if it separates. Let it sit a minute more and feel the texture. If it gels, it's ready. Pour into sterilized clean class jars with lids. Set the filled jars in a rack, covered by at least 2" of boiling water. Keep the pot covered and set a timer for 10 minutes, from when the water begins to rapidly boil. Remove from the pot, carefully, with a jar lifter onto a clean towel. Listen for the "pop" of the vacuum on the lids...and/or press a finger on the top. If it's firm, you have a good vacuum. If a jar is not sealed, properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.

STRAWBERRY JAM (PECTIN ADDED)

Steps:

• Wash strawberries; drain.
• Remove Stems.
• Crush strawberries on layer at a time. (I use a potato masher for this.).
• Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
• Bring to a boil, stirring occasionally.
• Add sugar, stirring until dissolved. Return to a rolling boil.
• Boil hard 1 minute, stirring constantly.
• Remove from heat, and skim foam if necessary.
• Ladle into hot, sterilized jars, leaving 1/4 inch head space.
• Adjust 2-piece caps. Process 10 minutes in a boiling water canner.

STRAWBERRY BALSAMIC JAM

Steps:

• Rinse the berries and remove their hulls, then roughly dice.
• Measure the fruit into a 6 to 8 quart nonreactive pot and add lemon juice and the proper amount of calcium water; stir well.
• Measure the sugar into a separate bowl adn thoroughly mix the proper amount of pectin powder into the sugar; set the mixture aside.
• Bring the fruit to a boil over medium-high heat. If it starts to foam, skim off the top and discard.
• Add the balsamic vinegar and return to a boil.
• Pour the pectin-sugar mixture into the boiling jam stirring as you add; stir vigorously for 1-2 minutes until the sugar dissolves.
• Return the fruit to a boil and remove from heat; skim off any foam.
• Fill jars leaving 1" head space.
• Process for 6 minutes.

STRAWBERRY BALSAMIC JAM

Steps:

• In a medium saucepan, combine strawberries, sugar and balsamic vinegar, to taste. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 25-30 minutes.