Homemade Strawberry Balsamic Jam

Making homemade strawberry jam is a rite of passage in the summer. It's way
easier than you think and the addition of balsamic vinegar (and maybe a little
black pepper) will yield a seasonal jam unlike any other.

Servings: 10 4oz jars

Author:

1, 30

Course:

Side Dish Breakfast

Cuisine:

American condiment

🧂 Ingredients

3 pounds strawberries
3 cups granulated sugar
3 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper

Instructions

1 Prepare a boiling water bath canner and 10 4-oz jars (or larger jar equivalent.
I gave these minis away as gifts)
2 Roughly chop the strawberries. Place them in a non-reactive dutch over and add
sugar. Stir to combine.
3 Place dutch oven over high heat and bring to a boil. Cook, stirring regularly,
until the berries soften and the liquid bubbles and thickens. Skim any foam that
appears on the top. Stir in balsamic vinegar.
4 Bring mixture to 220 degrees.
5 Remove from heat and stir in black pepper.
6 Fill jars leaving 1/4 inch headspace. Thoroughly wipe the rims and place the
lids on each jar. Turn rings until finger tight.
7 Process jars in a boiling water bath for 10 minutes.
8 Remove jars and place them on a kitchen towel to cool .

Homemade Strawberry Balsamic Jam

Course:

Cuisine:

🧂 Ingredients

Instructions

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