The strawberry at my local farmers ’ markets are go strong flop now , and I can never resist picking up a few baskets after the vendors ply me with samples and grinning . My favorite agency to exhaust them is the right way out of hand , or sometimes crushed with a little sugar and Methedrine .
But seasonal strawberry are fugitive , so I attempt to save a spot of that fresh , fruity savor for winter when I ’m longing for summer Chuck Berry .
This balsamic strawberry jamming adds a savoury billet to the traditional preserves , make it suited for charcuterie spread as well as grill pork tenderloin , fruit vinaigrette , and anywhere you desire a plenteous , bold flavour with a touch of sweetness . Get the recipe hereor keep scroll to learn how to make your own .
Balsamic Strawberry Jam
ready 4 half - pints
IngredientsYou Need
2 1/2 pounds strawberries , hulled2 1/2 cups sugar3 tablespoons balsamic vinegar1 tablespoon lemon juice1/4 teaspoon grind disastrous pepper
Making Your Balsamic Strawberry Jam
Prepare a water bath canner , along with four half - dry pint jars .
In a large non - reactive cooking pan , expend a potato skirt chaser to crush the strawberry with the dinero . countenance sit around for 15 minutes .
Place the cooking pan over high heat and impart to a boiling point , stirring frequently to prevent scorching . stay cooking at a rolling boil until it reaches 220 ° F or the strawberry have thickened and trim down in volume , about 15 to 20 minute .
( Optional : To screen for gel without a candy thermometer , dip a alloy spoon into the strawberries and lift the spoonful out of the steam . Tilt the spoonful on its side . If the mess “ sheet ” off the spoon , rather than slaver like a sirup , gel point has been reach . )
plane off any froth as needed . hit the pan from heat , then call forth in the vinegar , lemon succus , and pepper .
lade the jam into the prepared jounce , leaving about 1/4 inch headspace . pass over the rims clean , then seal with chapeau and doughnut .
march the shock for 10 minute , line up for height as necessary .
This is the 2d recipe I ’ve developed for Ball Canning . ( If you missed the first one for quick pickle roast beet , you canfind it here . ) All summer long , I ’ll be sharing a serial of simple recipes for preserving your favorite produce , some with no boiling water bathroom needed !
you’re able to find more recipes on their Tumblr pageboy , newly Preserved Ideas , and their new launchedinteractive canning map .
We have a engaged and exciting month ahead because on July 22 , 2016 , I ’ll be hosting a special Facebook Live upshot in partnership with Ball Canning to celebrate their 6th annualInternational Can - It - Forward Day .
My event will benefitEnrich LA , a local nonprofit that builds edible gardens for shoal , so be certain to mark July 22 on your calendar , “ like”Garden Betty on Facebook , and watch the event when it happens at 12 pm PT . rest tune for more contingent in the coming week !
This balsamic strawberry mess add a savory note of hand to the traditional preserve , making it worthy for charcuterie spreads as well as grill pork combat zone , fruit vinaigrette , and anywhere you want a racy , bold flavor with a touch of fragrancy .
Ingredients
Instructions
Notes
To try for colloidal gel without a candy thermometer , dip a metallic element spoon into the strawberries and arise the spoonful out of the steam . shift the spoonful on its side . If the jam “ sheets ” off the spoon , rather than drivel like a syrup , gelling point has been reached .
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Did you make this recipe?
Strawberry jam is a classic preserve , but if your discernment runs more on the savoury side , try this twist on the original . Here , balsamy acetum and black pepper temper the sweet of the berries while adding a deep layer of flavor that work every bit well on a plain bit of toast or a fancy charcuterie platter .
