Strawberry Balsamic Jam Using Pectin Recipe 395

STRAWBERRY BALSAMIC JAM (USING PECTIN) RECIPE - (3.9/5)

Strawberry Balsamic Jam (using pectin) Recipe - (3.9/5) image

Provided by Foodiewife

Number Of Ingredients 6

Ingredients

2 quarts fresh strawberries
1 package powdered pectin
1/4 cup balsamic vinegar, or use 1/4 cup lemon juice
7 cups of sugar
1 pat of butter
NOTE: measure the quantity of strawberries, once you have hulled and mashed them.

Steps:

Hull the strawberries, wash and then drain them. Mash them, in layers. (I pulse them in my food processor until they are the size I prefer... small chunks, but not totally pureed). Combine the strawberries, balsamic vinegar and the pectin in a large pot. Bring to a boil, stirring so it doesn't stick. Slowly add the sugar. Bring to a continuous roll, stirring frequently, so it doesn't stick. Bring to a gel stage (approximately 10 minutes). I like to chill a plate in my freezer. Spoon a little of the cooked fruit on the cold plate. Run your finger through it, and see if it separates. Let it sit a minute more and feel the texture. If it gels, it's ready. Pour into sterilized clean class jars with lids. Set the filled jars in a rack, covered by at least 2" of boiling water. Keep the pot covered and set a timer for 10 minutes, from when the water begins to rapidly boil. Remove from the pot, carefully, with a jar lifter onto a clean towel. Listen for the "pop" of the vacuum on the lids...and/or press a finger on the top. If it's firm, you have a good vacuum. If a jar is not sealed, properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.

STRAWBERRY BALSAMIC JAM

Strawberry Balsamic Jam image

A thick and sweet strawberry jam with a tangy balsamic kick - perfect for your morning toast!

Provided by Chungah Rhee

Yield 1 1/2 cups

Number Of Ingredients 3

Ingredients

1 pound strawberries, hulled and diced
3 tablespoons sugar, or more to taste
2 tablespoons balsamic vinegar, or more to taste

Steps:

In a medium saucepan, combine strawberries, sugar and balsamic vinegar, to taste. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 25-30 minutes.

STRAWBERRY BALSAMIC BLACK PEPPER JAM

Strawberry Balsamic Black Pepper Jam image

I found this recipe on Canadian Living's web site, it's credited to The Canadian Living Test Kitchen. I have been looking for a good strawberry/balsamic jam recipe, and I was glas to find one that uses low-sugar pectin.

Provided by Natalia - St Louis

Categories < 60 Mins

Time 1h

Yield 8 half-pints

Number Of Ingredients 5

Ingredients

12 cups strawberries, hulled
1 (1 3/4 ounce) package light fruit pectin
4 1/2 cups granulated sugar
1/4 cup balsamic vinegar
1 teaspoon coarsely cracked black pepper

Steps:

Crush or finely chop strawberries 1 layer at a time. Measure 6 cups.
Mix pectin with 1/4 cup of sugar. Stir pectin mixture into berries and continue stirring while bringing to a boil over high heat.
Add remaining sugar. Continue stirring and boil hard for 1 minute.
Remove jam from heat. Add balsamic vinegar and pepper.
Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 505.2, Fat 0.7, Sodium 2.3, Carbohydrate 129.2, Fiber 4.4, Sugar 122.5, Protein 1.5

STRAWBERRY JAM (PECTIN ADDED)

Strawberry Jam (Pectin Added) image

This recipes is from the Ball Blue Book. The only thing I did differently is to add lemon zest. It's really refreshing, because the lemon zest/juice keeps it from being overly sweet. This is one of my favorite jams that I make each year.

Provided by dividend

Categories Strawberry

Time 35m

Yield 8 1/2 pints

Number Of Ingredients 5

Ingredients

2 quarts strawberries
1 (1 3/4 ounce) package dry pectin
1/4 cup lemon juice
1 lemon, zest of, finely grated
7 cups sugar

Steps:

Wash strawberries; drain.
Remove Stems.
Crush strawberries on layer at a time. (I use a potato masher for this.).
Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
Bring to a boil, stirring occasionally.
Add sugar, stirring until dissolved. Return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat, and skim foam if necessary.
Ladle into hot, sterilized jars, leaving 1/4 inch head space.
Adjust 2-piece caps. Process 10 minutes in a boiling water canner.

Nutrition Facts : Calories 748.1, Fat 0.5, Sodium 14.1, Carbohydrate 192.9, Fiber 3.6, Sugar 182.1, Protein 1.1

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