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.
- 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
- Prepare a boiling water bath canner and 3 half pint jars.
- 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.
- Place the pan over high heat and bring to a boil.
- Cook, stirring regularly, until the berries soften and the liquid bubbles and thickens. It should take between 15 and 20 minutes of cooking.
- Towards the end of cooking, stir in the balsamic vinegar.
- The jam is done when you can pull a spatula through it and it doesn't rush as quickly to fill the space.
- Remove the pan from the heat and stir in the black pepper.
- 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.
- When the time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.