Ingredients:
- 1 Package Pectin
- Roughly 1 Pound Strawberries. Fresh or Frozen*, hulled** and mashed.
- 1/4 Cup Good Balsamic Vinegar
- 6 Cups Granulated White Sugar
- 1/4 Cup Chopped Fresh Basil
*If using frozen, let the berries thaw a bit before starting.
**Hulling is removing the white, tough middlely-topish inside bit from the berry. Makes a smoother, sweeter jam. Just cut the top off, and scoop out the white middle stem like part of the berry.
Instructions:
- In a large sauce pan, add the mixed berries and balsamic vinegar. Heat to loosen some juice from the berries for about 5-10 minutes. Stir in the pectin.
- Over high heat bring the berries to a full boil. Boil hard for one minute.
- Add all of the sugar and stir well.
- Bring everything back to a boil. Boil hard for one minute.
- Remove from heat, and let sit 5 minutes. Skim off any foam from the top.
- Ladle the jam into sterilized jars, make sure lip is clean, place top, and screw band on. Repeat until all the jam is in cans.
- In a large pot of boiling water, process the cans for roughly 10 minutes. Remove from water bath, loosen rings to allow water to evaporate and prevent rust.
- Make sure lids are sealed.
- Pectin usually comes with instructions on how to process jars, or there is always google to help you out.
- Sealed and jarred jelly will stay good for up to 9 months if stored in a cool dark place.
Enjoy!
Notes:
Miss busy bee is in the process of moving this summer into our first real home. So The blog is still on the back burner for now.
No comments:
Post a Comment
Have any thoughts? Questions? Comments? Or did you try this?