STRAWBERRY BALSAMIC JAM

• PREP TIME: 20 minutes
• COOK TIME: 50 minutes
• YIELDS: 6 half-pint jars

This recipe is from an excellent book, Well-Preserved by Eugenia Bone. I agree with her, this recipe is best when using fresh, in season strawberries. The jam is not only amazing on toast, but it compliments goat cheese and ice cream too!

Instructions

FIRST Pour strawberries into a large, deep, heavy pot and bring to a boil over medium heat. Add sugar and stir until dissolved. The sugar tends to burn on the bottom, so keep it moving until it is thoroughly dissolved. Bring to a boil and add butter. The addition of butter keeps the foam volume down. Reduce heat to medium-low and boil gently for about 40 minutes, until thickened to a loose, soft jam. Stir in vinegar.

NEXT Fill hot, sterilized jars with strawberries, leaving ½ to ¾ inch of headspace. Wipe the rims, set on the lids, and screw on the bands fingertip tight. You will probably have leftover juice. The juice can also be water bathed the same way you do the jam or it can be kept in the refrigerator for up to 4 days.

LAST Place jars on a rack in a stockpot and add enough water to cover by 3 inches. Cover the pot and bring to a boil over high heat, reduce to medium and gently boil the jars for 10 minutes. Remove the cover and after about 5 minutes, remove jars. Allow the jars to rest on a dishtowel for 6 hours. Check seals and store in a cool, dark place for up to a year. Refrigerate after opening.

*How to sterilize jars: Since strawberries and balsamic are high in acid, I usually sterilize my jars by running them through the dishwasher and drying on the high heat cycle. This is not safe for low-acid foods, but perfect for this recipe.

To sterilize jars the old fashioned way – Bring jars and their bands to a boil in a large pot. Boil for 10 minutes. Remove jars with tongs. Simmer new lids in a small pan of hot water, to soften the rubberized flange. Fill jars when they are still hot, but dry.