Strawberry Balsamic Jam Food

STRAWBERRY BALSAMIC JAM

Strawberry Balsamic Jam image

An otherwise typical recipe for strawberry jam, but with a touch of balsamic vinegar added for a deliciously different kick. Try on toast or serve with anything from ice cream to pound cake.

Provided by nch

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 40m

Yield 20

Number Of Ingredients 4

Ingredients

2 cups white sugar
½ cup balsamic vinegar
3 cups sliced fresh strawberries
2 sprigs fresh thyme

Steps:

Combine sugar and vinegar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook uncovered until the sugar is dissolved.
Add strawberries and thyme to the sugar mixture; bring to a boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes.
Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container or transfer hot jam to sterilized jars and seal.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 23.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 2 mg, Sugar 22.1 g

STRAWBERRY BALSAMIC JAM

Strawberry Balsamic Jam image

Make and share this Strawberry Balsamic Jam recipe from Food.com.

Provided by LoveMyVeggies

Categories Strawberry

Time 30m

Yield 4 8 oz. jars, 32 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 lbs strawberries
3 tablespoons lemon juice
3 cups sugar
3 tablespoons aged balsamic vinegar
5 teaspoons calcium water
4 teaspoons pectin

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.

Nutrition Facts : Calories 92.1, Fat 0.1, Sodium 2.3, Carbohydrate 23.5, Fiber 1.1, Sugar 21.4, Protein 0.3

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

Strawberry Balsamic Jam (using pectin) Recipe - (3.9/5) image

Provided by Foodiewife

Number Of Ingredients 6

Ingredients

2 quarts fresh strawberries
1 package powdered pectin
1/4 cup balsamic vinegar, or use 1/4 cup lemon juice
7 cups of sugar
1 pat of butter
NOTE: measure the quantity of strawberries, once you have hulled and mashed them.

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.

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