I am adding it to my fruit preserving/harvest repertoire, as well as sharing it with you.
Enjoy!
Strawberry Balsamic Freezer Jam
Makes about 5 (8 oz) half pints
1 cup balsamic vinegar4 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.
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:
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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