I shared a special day with my mother making this Balsamic Strawberry Jam and couldn’t wait to share it with you.
I grew up watching my mother can fruits and vegetables as well as make jams, jellies, and preserves. I helped her shell peas and butter beans (lima beans), husk, clean and cut off corn, peel peaches; you name it I helped her. Mother taught school during the school year and her ‘Summer job’ (besides raising us and driving us to ball practice and friend’s houses to play) was taking care of the garden.
We canned and froze enough vegetables to feed an army to last through the winter. Jeez, I don’t know why, I mean, there were stores where you could buy the stuff. It was just how they were raised so that’s what we did. Plus, we ate vegetables
every.
single.
day.
of.
every.
single.
week.
I never had the desire to can anything. I mean, Mother still cans, and best of all she SHARES!!!!!
I never saw the need to do it myself, until this year after some health issues. I realized I need to learn some of her secrets.
I love strawberry jam and you just can’t purchase jam-like she makes. Strawberry Jam was my first experience at canning. I love the way it turned out and Ryder loved it as well. He’s always been a Concord Grape Jelly man, until now!
I enjoyed the Strawberry Jam and the canning process so much, I decided I wanted to be more adventurous and try this recipe for Balsamic Strawberry Jam. The balsamic vinegar gives the jam a wonderful tart, robust flavor. It’s my new favorite!
What’s your favorite jam or jelly? Have you canned jam or jelly before?
Balsamic Strawberry Jam
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Save To Your Recipe BoxIngredients
- 5 cups strawberries
- 3 and ½ cups sugar
- 6 tablespoons of balsamic vinegar
- 1 tablespoon butter
- 1 packet unsweetened fruit pectin
Instructions
- Stem and crush strawberries.
- Heat strawberries, sugar, and pectin in a large pot to boiling. Boil 30 seconds, stirring constantly.
- Remove from heat and skim off foam from the top.
- Stir in butter and balsamic vinegar.
- Ladle quickly into prepared jars. Wipe lids and seal tightly.
Nutrition
Anahi Cabrera says
Hi,
I may have done something wrong, but I don’t know what =(
It didn’t set, can I fix it?
Flavour is amazing!
Thanks
Joan says
What kind of balsamic vinegar, please? The salad dressing kind or the more expensive, thicker, sweeter stuff? Thanks! Imma try this soon!
Paula says
Just the salad dressing kind, usually it’s with the other vinegars in my store.
Paula says
oh you’re welcome and I love the jalapeno idea!!!
Brooke says
This sounds so yummy! I love strawberry jam, but have never tried balsamic strawberry jam. We are big balsamic fans at our house, so I’m sure it will be a hit. Thanks so much for sharing. Have a great weekend!
Paula says
I think I could drink balsamic vinegar, lol. Hope you like it, thanks for coming by ~ Paula
starrd habolt says
Can you put it in a water bath for canning and how long would you water bath it?
Paula says
I sterilized the jars and lids first and right before I put the jam in, I take the jars out, dry them and fill them 3/4 full, put the lids on, let them sit and listen for the ‘pop’ to seal. But I don’t put the filled jars back in water bath. Is that what you’re talking about?
Wendy says
How long will it keep? (If it isn’t eaten). 😉
Paula says
3 weeks in fridge, if it’s not sterilized and sealed.
Raquel @ Organized Island says
These look so tasty Paula! Thanks for the reminder to make some jam. I just love this season!
Paula says
I do too! I could do without winter! Thanks for stopping by.
Julie @ This Gal Cooks says
This looks good, Paula! I love that you used balsamic vinegar in it!
Paula says
Thank you Julie, I was scared how it would turn out, but I really like it (but my boys don’t- oh well).
Kate says
Your jam sounds delicious! I love balsamic vinegar, and I’ve been wanting to try the balsamic/strawberry combination. So, your jam will be a great way to do that! Thanks for sharing!! =)
Paula says
oh, thank you! I hope you love it. I honestly think I could drink balsamic vinegar! :))
Martha @ A Family Feast says
Paula – I love the strawberry-balsamic combination! This jam looks delicious!
Paula says
Thank you, I love it. Thanks for stopping by.
Kathryn Von Buren says
Some of my best memories are of the whole family, okay well the women in my extended family, getting together and canning, freezing or otherwise preserving the summer harvest from the farm. Passing on the knowledge that food preservation can be done at home safely is extremely important. Glad to know that the vinegar doesn’t affect the jelling process. Looking forward to trying!
Paula says
When I was young it was just something I ‘had’ to do, mostly I only cut up or washed items, but I value that experience and wish I had participated more in it. Thanks for stopping by.
Cindy Eikenberg says
Paula, this sounds so wonderful! I love that you are carrying on something your Mom does. I have been thinking about trying canning and this is a great inspiration! Thanks for sharing and pinning! Have a happy Tuesday!
Madonna/aka/Ms. Lemon says
I didn’t think you could improve strawberries until I discovered balsamic. 🙂
Paula says
Isn’t that the truth! I love both and together they’re fantastic!! Thanks for stopping by.
Linda@Tumbleweed Contessa says
Paula,
I love to see canned jams, jellies and vegetables. There is some sort of pride in the completion of the project. It is a big project. It’s nice you shared with us about your mom and her canning and preserving. My mom did the same thing. And she shared too. Yours are really beautiful.
I’d love for you to link this to What’d You Do This Weekend.
Wishes for tasty dishes,
Linda