Tuesday, May 21, 2013

Strawberry Balsamic Freezer Jam

I found this recipe on the Ball website, http://freshpreserving.com/  It is attributed to Barbara H. of Park Hills, Missouri.  And it is fabulous!

I am adding it to my fruit preserving/harvest repertoire, as well as sharing it with you.


Strawberry Balsamic Freezer Jam

Makes about 5 (8 oz) half pints
1 cup balsamic vinegar
4 cups crushed strawberries
1/2 cup honey
5 tablespoons Ball® RealFruit® Instant Pectin

Pour balsamic vinegar in a small saucepan. Cook over medium heat until reduced to 3/4 cup. Chill until cool.

Mix strawberries, honey and cooled balsamic vinegar in a large mixing bowl. Let stand for 10 minutes. Add pectin. Stir 3 minutes.

Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.

1 comment:

Cooking55lady said...

I made 2 batches or this today. One I used Pomegranate balsamic vinegar and the other Cranberry balsamic vinegar. They both have a tangy taste the we love. I was hoping my husband would like them instead of the heavy sugar laden recipes. Tomorrow I'm going to try it using Chocolate balsamic vinegar. Thanks for posting.

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