Balsamic Strawberry Jam
From Ball Fresh Preserver, Garden Betty
Yield: Makes 4 half-pints
Ingredients:
- 2 ½ pounds strawberries, hulled
- 2 ½ cups sugar
- 3 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- ¼ teaspoon ground black pepper
Instructions:
1. Prepare a water bath canner, along with four half-pint jars.
2. In a large non-reactive pan, use a potato masher to mash the strawberries with the sugar. Let sit for 15 minutes.
3. Place the pan over high heat and bring to a boil, stirring frequently to prevent scorching. Continue cooking at a rolling boil until it reaches 220°F or the strawberries have thickened and reduced in volume, about 15 to 20 minutes. (Optional: To test for gel without a candy thermometer, dip a metal spoon into the strawberries and lift the spoon out of the steam. Tilt the spoon on its side. If the jam “sheets” off the spoon, rather than dribbles like a syrup, gelling point has been reached.)
4. Skim off any foam as needed. Remove the pan from heat, then stir in the vinegar, lemon juice, and pepper.
5. Ladle the jam into the prepared jars, leaving about ¼ inch headspace. Wipe the rims clean, then seal with lids and rings. Process the jars for 10 minutes, adjusting for altitude as necessary.