Strawberry Basil Balsamic Jelly Recipe 45

STRAWBERRY BASIL JAM

Steps:

• In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

STRAWBERRY BASIL BALSAMIC JELLY RECIPE - (4.5/5)

Steps:

• 1. Combine strawberries and water in a large pot; crush lightly with a potato masher to start to release juice. Bring to a boil over high heat, crushing and stirring often. Reduce heat and boil gently, crushing and stirring often, for 5 t 10 minutes or until strawberries are very soft and juicy. Stir in basil and boil for 1 minute. Remove from heat and let steep for 20 minutes to infuse basil flavour. 2. Rinse a jelly bag and wring out until just damp. Suspend bag on a frame over large measuring cup or bowl and fill with strawberry mixture (or tie filled bag with kitchen string and hang from a cupboard handle). Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups (1L). Measure using a 1 cup (250ml) measuring cup 4 times for accuracy (any extra juice can be refrigerated and used for cocktails or spritzers). 3. Meanwhile, prepare boiling water canner, 6 canning jars each 1 cup (250ml), and 2 piece canning lids according to manufacturer's directions. 4. Boil balsamic vinegar in a small saucepan over medium-high heat for about 5 minutes until reduced to 1/4 cup (60ml). Let cool. 5. Combine measured juice and reduced vinegar in a clean large pot; stir in pectin. Bring to a boil over high heat, stirring often. Gradually stir in sugar. Return to a full rolling boil, stirring often. Boil vigorously, stirring constantly, for 1 minute. Let stand, stirring often and skimming off foam, for 5 minutes. 6. Pour jelly into hot jars leaving 1/4 inch head space (any extra can be poured into a ramekin for immediate use once cool) Wipe rims, place lids on jars and screw on bands just until fingertip tight. 7. Boil filled jars in boiling water canner for 10 minutes. Turn off heat, uncover canner and let jars stand in water for 5 minutes. Transfer jars to rack for at least 24 hours to set. Remove rings and wipe jars. Store in a cool, dark place for up to 1 year. Refrigerate jelly once it's opened. Makes about six 1-cup jars.

STRAWBERRY BALSAMIC JAM

Steps:

• Combine sugar and vinegar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook uncovered until the sugar is dissolved.
• Add strawberries and thyme to the sugar mixture; bring to a boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes.
• Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container or transfer hot jam to sterilized jars and seal.

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

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.