STRAWBERRY BALSAMIC JAM
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
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 JAM
Make and share this Strawberry Balsamic Jam recipe from Food.com.
Provided by LoveMyVeggies
Categories Strawberry
Time 30m
Yield 4 8 oz. jars, 32 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the berries and remove their hulls, then roughly dice.
- Measure the fruit into a 6 to 8 quart nonreactive pot and add lemon juice and the proper amount of calcium water; stir well.
- Measure the sugar into a separate bowl adn thoroughly mix the proper amount of pectin powder into the sugar; set the mixture aside.
- Bring the fruit to a boil over medium-high heat. If it starts to foam, skim off the top and discard.
- Add the balsamic vinegar and return to a boil.
- Pour the pectin-sugar mixture into the boiling jam stirring as you add; stir vigorously for 1-2 minutes until the sugar dissolves.
- Return the fruit to a boil and remove from heat; skim off any foam.
- Fill jars leaving 1" head space.
- Process for 6 minutes.
Nutrition Facts : Calories 92.1, Fat 0.1, Sodium 2.3, Carbohydrate 23.5, Fiber 1.1, Sugar 21.4, Protein 0.3
STRAWBERRIES WITH BALSAMIC VINEGAR
This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.
Provided by HOOLIE
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 14.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 12.7 g
STRAWBERRY BALSAMIC JAM (USING PECTIN) RECIPE - (3.9/5)
Provided by Foodiewife
Number Of Ingredients 6
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
An otherwise typical recipe for strawberry jam, but with a touch of balsamic vinegar added for a deliciously different kick. Try on toast or serve with anything from ice cream to pound cake.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 20
Number Of Ingredients 4
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.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 23.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 2 mg, Sugar 22.1 g
STRAWBERRY BALSAMIC BLACK PEPPER JAM
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
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
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STRAWBERRY, BALSAMIC AND BLACK PEPPER JAM - SEASONS …
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5/5 (2)Total Time 15 minsCategory JamCalories 854 per serving
- Select small, evenly sized strawberries and hull. If they are really small, leave them whole, otherwise, halve or quarter them.
- In a bowl, combine the prepared strawberries with the sugar and lemon juice. Stir to combine then cover loosely with plastic wrap and let them sit at room temperature for several hours. (To draw out the juices).
- When ready to cook, place the raspberries into a saucepan with 1/2 cup water. Bring to a boil and boil for a few minutes until the berries break down. Strain this mixture through a fine sieve, pressing the fruit lightly with the back of a spoon to extract all the juice. Add the collected raspberry juice to a large saucepan and discard the raspberry pulp and seeds. Pour the strawberries into the sieve and collect the juice, reserving the strawberries to add later. Add the strawberry juice to the raspberry juice in the saucepan and bring to a boil. Skim off any foam, as needed, and continue cooking over high heat. Cook until the juice reaches 220° F. on a candy thermometer.
- Add the reserved, strawberries to the pot, along with the black pepper, and balsamic vinegar. Bring to a boil once more. Skim, return to a boil, cooking for about 5 – 8 minutes while stirring gently. Check the set using a candy thermometer (or alternately, a cold plate – see tip below). The strawberries should be translucent and the temperature should have reached 220° F. on a candy thermometer.
STRAWBERRY JAM WITH BALSAMIC VINEGAR - FAMILY SPICE
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5/5 (2)Total Time 10 hrs 30 minsCategory BreakfastCalories 28 per serving
- Let strawberry mixture sit for at least 4 hours or up to overnight to macerate and release their juices.
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