In California right now you are seeing strawberries everywhere; in the stores, fruit stands, and fields. It is the perfect time to buy strawberries. Now I understand many of you are still suffering in cold and snow so it is hard to imagine strawberries growing. You just might have to wait to purchase strawberries when they are in season in your neck of the woods, but while you wait for those delicious red berries to show up near you, dream of making this delicious strawberry jam. Then next year during your cold winter months you can enjoy the fresh taste of strawberries along with your freshly baked bread warming your belly while dreaming of strawberry season again.
This particular strawberry jam recipe has a slight kick to it with the addition of balsamic vinegar and black pepper, not too much just the right amount. I was given this recipe from my good friend Tara, you can find her original recipe here at my ward’s Relief Society Food Blog.
6 cups of strawberries, washed and hulled
1 pkg liquid pectin
2 1/4 cups granulated sugar
2 Tbs. balsamic vinegar
1/4 tsp. coarsely cracked black pepper
1) In a large bowl smashed strawberries with a potato masher or pastry blender to yield 3 cups of crushed berries.
2) Add 2 1/4 cups of granulated sugar 3/4 cup at a time and stirring in between each time.
3) Move to a non-aluminum pot and bring to a rolling boil over high heat, stirring constantly.
4) Boil for 1 minute, stirring constantly. Remove from heat.
5) Add balsamic vinegar and pepper and stir in.
6) Add liquid pectin and stir in.
7) Fill prepared jars with hot jam, leaving 1/4 inch headspace. Wipe rim and cover with prepared lids. Screw bands on until resistance is met then increase to fingertip tight.
8) Boil in a boiling water bath for 10 minutes.
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