Ingredients with Measurements:
- 4 cups fresh strawberries, hulled and chopped
- 2 cups granulated sugar
- 1/4 cup balsamic vinegar
- 1 tablespoon lemon juice
- Pinch of salt
Special equipment needed:
- Large pot
- Wooden spoon
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the chopped strawberries, sugar, balsamic vinegar, lemon juice, and salt. Stir well to combine.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally.
3. Reduce the heat to medium-low and simmer the mixture for 25-30 minutes, stirring occasionally, until it thickens and reaches the desired consistency.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a canning funnel, ladle the hot jam into clean, sterilized canning jars, leaving 1/4 inch of headspace at the top.
6. Wipe the rims of the jars with a clean, damp cloth, and place the lids and bands on top.
7. Using a jar lifter, carefully place the jars in a water bath canner filled with boiling water. Make sure the jars are completely submerged and there is at least 1 inch of water above the jars.
8. Process the jars in the water bath canner for 10 minutes.
9. Using the jar lifter, carefully remove the jars from the canner and place them on a towel to cool.
10. Once the jars have cooled, check the seals by pressing down on the center of the lid. If it doesn't pop back up, the jar is sealed.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Temperature:
Medium-high heat for boiling, medium-low heat for simmering, and boiling water for canning.
Serving size:
This recipe makes about 4 cups of jam, which is enough for about 32 servings (1 tablespoon each).
Nutritional information:
Calories: 50
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 5mg
Total carbohydrates: 13g
Dietary fiber: 0g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh ones, but make sure to thaw them first.
- You can use other types of vinegar, such as red wine vinegar or apple cider vinegar, instead of balsamic vinegar.
- You can use lime juice instead of lemon juice.
Variations:
- Add a pinch of black pepper or cayenne pepper for a spicy kick.
- Add a tablespoon of chopped fresh basil or mint for a herbaceous flavor.
- Add a teaspoon of vanilla extract for a sweet and creamy taste.
Tips and tricks:
- Use a wooden spoon to stir the jam, as it won't react with the acid in the strawberries.
- To test if the jam has reached the desired consistency, place a small amount on a plate and let it cool for a few minutes. If it wrinkles when you push it with your finger, it's ready.
- Make sure the jars, lids, and bands are clean and sterilized before using them for canning.
- Store the jam in a cool, dark place for up to a year.
Storage instructions:
Store the jam in a cool, dark place for up to a year.
Reheating instructions:
To reheat the jam, place it in a microwave-safe bowl and heat it on high for 30 seconds to 1 minute, stirring occasionally, until it's warm.
Presentation ideas:
Serve the jam in a small bowl or jar, garnished with a sprig of fresh mint or basil.
Garnishes:
Fresh mint or basil.
Pairings:
This jam pairs well with toast, scones, biscuits, or cheese.
Suggested side dishes:
Serve the jam with a side of buttered toast or crackers.
Troubleshooting advice:
- If the jam is too runny, simmer it for a few more minutes until it thickens.
- If the jam is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
Food safety advice:
- Always use clean and sterilized equipment when canning.
- Make sure the jars are completely submerged in the boiling water during canning.
- Discard any jars that don't seal properly.
Food history:
Strawberry jam has been a popular condiment for centuries, and balsamic vinegar adds a tangy and complex flavor to this classic recipe.
Flavor profiles:
This jam is sweet, tangy, and slightly acidic, with a hint of salt.
Serving suggestions:
Serve the jam as a condiment for breakfast or brunch, or as a topping for desserts like ice cream or cheesecake.
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