Tuesday, January 15, 2013

Six Homemade Gifts // Gift Three: Balsamic Strawberry Jam

Today I want to share with you another gift I made for my family this Christmas: Balsamic Strawberry Jam. It is delicious! Strawberry and balsamic vinegar complement each other so well, drawing out the rich flavors inherent in one another. Reducing the balsamic adds a new level of sweet tang to the jam. Check out the recipe:

Balsamic Strawberry Jam

6-9 half-pint freezer safe canning jars with lids and bands
potato masher or hand operated food chopper
large pot
Sterilize all equipment prior to use; you can do this in a dishwasher or in a pot of boiling water for 20 minutes.
4 cups crushed strawberries
1/2 cup white grape juice
1 cup balsamic vinegar
1 1/4 cup raw honey
3 Tbsp no sugar pectin

1. Mash/crush strawberries by hand. Do not use a food processor because it will change the consistency of the jam.
2. Cook balsamic vinegar in a small saucepan on medium heat until reduced to 3/4 cup.
3. Have your sterilized jars ready by the stove. Keep the lids in a small pot of simmering water.
4. Pour white grape juice and pectin into pot, and bring to a boil on the stove top, stirring frequently.
5. Once the mixture is boiling, stir constantly for one minute.
6. Then gently stir in the mashed berries, honey, and balsamic. Bring to a boil. Stir for one minute while boiling, then remove from heat.
7. Ladle jam into the jars through the funnel, leaving at least 1/2 inch head room at the top of the jar.
8. Use the tongs to remove the lids from the pan of simmering water and place on top of the jars. Screw the rings on until they are just finger tight.
9. At this point you have two options: Wait for the lids to "pop", then refrigerate or freeze. OR you can place them in a boiling water bath for 10 minutes to make them shelf-stable. Here is a good how-to for water bath canning.

Enjoy your delicious, gourmet jam!