Small Batch Strawberry Balsamic Jam

strawberry balsamic jam

Tonight’s live online class was terrific. A small group of diehard canners showed up and interacted with me as I made a small batch of strawberry balsamic jam in my tiny kitchen.

The recipe I made is a slightly lower sugar riff on this strawberry vanilla version. The balsamic and a pinch of freshly ground black pepper give it depth and just a little edge that goes really well with cheese or as a glaze for meat.

Small Batch Strawberry Balsamic Jam

Ingredients

  • 1 1/2 pounds strawberries (about 4 cups chopped berries)
  • 1 1/2 cups granulated sugar
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare a boiling water bath canner and 3 half pint jars.
  2. Chop the strawberries. Place them in a non-reactive 12 inch skillet and add the sugar. Stir to combine and let the berries sit until the sugar looks damp the fruit has started to weep liquid.
  3. Place the pan over high heat and bring to a boil.
  4. Cook, stirring regularly, until the berries soften and the liquid bubbles and thickens. It should take between 15 and 20 minutes of cooking.
  5. Towards the end of cooking, stir in the balsamic vinegar.
  6. The jam is done when you can pull a spatula through it and it doesn't rush as quickly to fill the space.
  7. Remove the pan from the heat and stir in the black pepper.
  8. Funnel the finished jam into the prepared jars. Wipe the rims, apply the lids and rings, and process them in a boiling water bath canner for 10 minutes.
  9. When the time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.
http://foodinjars.com/2015/05/small-batch-strawberry-balsamic-jam/

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35 Responses to Small Batch Strawberry Balsamic Jam

  1. 1
    Melissa says:

    YUMMMM!!!!!

    The first time my (now husband) and I went out for a “fancy” dinner I had an amazing strawberry balsalmic cocktail that I’ve never seen again on a menu. It was amazing. I’m imagining this jam will be similar!

  2. 2
    Paula says:

    Can you double this recipe. If so, does it increase the cooking/canning time?

    • 2.1
      Marisa says:

      This recipe won’t work if doubled. It works without additional pectin because the small batch size allows for a wide surface area and very little depth in the pan. Doubling it will lead to frustration.

  3. 3
    Laurel Hueston says:

    I was wondering if this jam could be made from frozen strawberries

    • 3.1
      Marisa says:

      It may need a couple more minutes on the stove to thicken if you use frozen strawberries, but it will work.

  4. 4
    Laurel Hueston says:

    what would be the processing time for using 4 oz. jars for this recipe

    • 4.1
      Marisa says:

      The processing time is the same for 4 ounce jars. You never scale processing times downwards for smaller jars, but you do increase it upwards if you move to a jar that is larger than a pint.

  5. 5
    mlaiuppa says:

    I have a version of this that also calls for Marsala wine.

  6. 6
    Chris says:

    Yum! I am going to try this with espresso balsamic vinegar! Can’t wait!

  7. 7
    Kathleen Leverett says:

    This sounds delicious and I plan to give it a try tomorrow.
    Much more an “all around” product with the balsamic and vinegar.
    Thanks!

  8. 8
    Haley Pratt says:

    Looks delish!

  9. 9
    pat says:

    Could this be converted to a strawberry rhubarb combination jam? I have a bit of leftover rhubarb from another project.

  10. 10
    June says:

    I love making fresh strawberry preserves from the strawberries I pick here in Rhode Islandq.

  11. 11
    Diane says:

    I live in the Pacific Northwest, lot’s & lot’s of Wild Blackberries here! I’m going to incorporate the Blackberries vs the Strawberries & hope to have created a delicious Balsamic Jam once gathering time arrives ūüôā Also experimenting with a Blackberry Balsamic Ketchup which should be excellent with Burgers, Fries & Fish!

  12. 12
    Christine says:

    I have this processing in my stock pot right now with fresh strawberries from my garden. The flavor is awesome! I would be happy with a touch more black pepper, but as is was great. I used a dark chocolate balsamic which added a little bitterness. Can’t wait to have this on crackers with goat cheese!

  13. 13
    Christianne says:

    I tried this with a little less sugar (3/4 cups) but used pomona’s pectin. Now I wish I had made twice as much. Delicious!

  14. 14
    jane says:

    I used a scale to measure out 1 1/2 lbs of chopped berries, and it came out to 6 cups. Is 1 1/2 cups sugar enough, then?

    • 14.1
      Marisa says:

      There’s no way that 1 1/2 pounds of berries came out to 6 cups chopped. The weight is taken before you hull and chop. Did you weight afterwards?

      • jane says:

        Ah — I didn’t get that from the recipe, to weigh before hulling/chopping. The six cups was after hulling and chopping. That amount, however, hit 3 half pints exactly. I’m just wondering at this point, with the berry:sugar change, if I should refrigerate. It set beautifully and tastes fabulous.

        • Marisa says:

          Whenever you’re canning, the weight is taken before you prep the fruit, not after. And sugar doesn’t impact safety, so if it set up with the amount you used, it is fine.

  15. 15
    Rebecca says:

    Hi Marisa! I made this jam the other day, along with the strawberry vanilla jam recipe from the Food in Jars cookbook. They’re great, but I don’t really taste the extra flavors–the balsamic here, and vanilla in the other one. Should I be adding more flavoring ingredients, or did I get a particularly potent batch of strawberries? I’m really happy about how the jams set, since this was my first time making strawberry jam.

    • 15.1
      Marisa says:

      Huh. I wonder if the additional flavors you added weren’t particularly potent? They shouldn’t take over the entire flavor of the jam, but instead add a nice supportive back note. I’ve never heard this particular question before so I’m kind of stumped.

  16. 16

    […] little jars of heaven. I liked Marisa’s recipe at Food in Jars, but I prefer my strawberry jam less cooked, so that there are still chunks of berries and a […]

  17. 17
    Kimberly says:

    Can this jam be put in the fridge instead of processed for canning? I just want to try recipe.

  18. 18
    Amy says:

    Made this last night in under 40 minutes! You’re right, small batch canning is where it’s at! I will say that I started with 2 1-lb containers of fruit, had probably 4.5-5 cups chopped strawberries, and it only made 2 half pints, with a spoonful or so leftover. Did I cook too long? I’ve found that many times with all different recipes, I get 1 less jar than the recipe specifies.

  19. 19
    Tara says:

    Love this recipe. I think I might try 3 tbs of balsamic next time, as it doesn’t come through in the flavoring as much as I’d like. I loved the hint of pepper, though. Would love to try this with a fresh soft cheese on crackers.

  20. 20

    […] I’m still a complete novice, but I’m starting to make some plans for summer and this Small Batch Strawberry Balsamic Jam seems like a great recipe to try. I love¬†the idea of small batch canning – as someone who […]

  21. 21
    Canning Addict says:

    I just made this recipe with one minor change: the addition of a tablespoon of fresh chopped rosemary. It. Is. AMAZING.

    Thank you so much for all of your wonderful recipes and inspiration!

  22. 22

    […] Red wine vinegar gives the jam a tart finish.¬†Balsamic vinegar¬†is pleasing. Some people may add black pepper and balsamic vinegar. Humming birds supposedly eat simple syrup. I know why? Simple syrup is nectar.¬†My school of […]

  23. 23

    […] this Strawberry Balsamic Jam which Marisa McClellan made on her 1st online canning […]

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