In the height of summer with plump strawberries everywhere I knew I wanted to make them into jam before they’re all gone and the cold weather sets in. And you all know me, what do I love with my strawberries? Balsamic vinegar. Much like that lovely Rosemary Peach Butter, this Balsamic Strawberry Jam is beyond easy to make. That being said, you will be so happy it is because in the end you’ll have 8 jars that capture those summer strawberries at the peak of freshness to get you through the dreary winter months.
I’ve made two batches so far and I may make another before the strawberries disappear because all but 2 jars of my first two batches are already gone. Family and friends loved this jam! It’s like biting into the sweetest, ripest summer strawberry and that balsamic vinegar really heightens the flavor. You could use it when making my favorite Chocolate Cake with Balsamic Strawberry Whipped Cream Filling or stirred into vanilla ice cream. Spreading it on my morning English muffin has been the way I’ve been enjoying this strawberry jam most often but I’ve also used it in two recent dishes that I cannot wait to share with you. In the meantime, get jammin’! I’ll have other ways for you to use this strawberry jam soon but eating it right off a spoon is perfectly acceptable also.
- 6 pounds fresh strawberries, hulled and coarsely chopped
- 1 cup balsamic vinegar
- 2 cups granulated sugar
- In a large, deep pot combine strawberries, balsamic vinegar and sugar. Bring the mixture to a low boil and cook for 20 minutes, until strawberries are tender. Mash the strawberries a bit with a potato masher to break them up but leave the mixture chunky. Continue boiling, stirring almost constantly until mixture has thickened and coats the back of a spoon, about 30 minutes.
- Wash your jars, lids, and rings in hot soapy water. Rinse well. Sterilize the jars and rings by boiling them in a large pot of water for 10 minutes, making sure the water covers the jars completely. Remove the jars and rings onto a clean towel, placing the jars upside down to remove any excess water. Remove the lids and move onto the clean towel.
- Divide the hot jam evenly between the jars, leaving 1/2-inch head space at the top. Wipe the rims clean with a paper towel and cover with lids and screw on the rings just until hand tight. Submerge the jars in the pot of boiling water fitted with a canning rack on the bottom, ensuring the jars are fully submerged and covered with at least 1 inch of water. Boil for ten minutes. Remove the jars and let cool completely on a clean towel untouched overnight.
- You may begin to hear popping sounds. This is completely normal and good sign the jars have been processed properly. The next morning, check the lids to ensure they don't budge or flex. If so, place the jar in the refrigerator and use right away.