Tuesday, August 02, 2011

Strawberry Balsamic Preserves

Strawberry season in the Lowcountry comes early. We were so busy that we missed it this year. However, Costco had strawberries for $1.94/lb in 4 lb clams. I bought two! I brought them home to make my two favorite Strawberry preserves. My first is Strawberry Freezer Jam, my second is Paula Deen's Strawberry Balsamic Jam

Yields: 6 Cups

8 cups strawberries, washed and hulled (about 1 ½ pounds)
5 cups sugar
½ teaspoon butter
3 tablespoons balsamic vinegar
6 half-pint canning jars, lids and bands


Wash strawberries to remove any field grime.

Remove the tops

Add to Dutch Oven, or in this case a Le Crueset French Oven

In a Dutch oven, mash strawberries with a potato masher. Cook over low heat, stirring frequently, until strawberries begin to simmer.

Stir in sugar, and cook over medium heat until sugar dissolves and mixture comes to a boil. Stir in butter, and return mixture to a boil.

Reduce heat to medium-low, and simmer 40 minutes or until strawberries are soft and the sauce has thickened.

Remove from heat and stir in balsamic vinegar.

Sterilize jars, lids and bands just before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.

While strawberry mixture is still hot, ladle into the hot sterilized jars, filling to within ¼ inch of the rims. Wipe rims with a clean, damp cloth, and seal jars with lids and bands.

Process in a boiling water bath for 10 minutes. Remove from the water bath, and cool completely at room temperature.

Serving Suggestions: For a quick dessert, warm a couple of tablespoons of Strawberry Balsamic Jam in the microwave and drizzle over a scoop of homemade vanilla bean ice cream.My boys love it over gold 'old fashioned PB&J as well as warm, homemade biscuits!

Courtesy of Cooking With Paula Deen Magazine July/August 2010

BTW - 2 4lb boxes got me 6 1/4 pints of Strawberry Balsamic Jam, 2.5 pints of Freezer Jam, and a big bowl of fresh, sliced strawberries to top the homemade pound cake I made.


Growing Home


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