Sunday, 31 May 2015

Strawberry Balsamic-Basil Jelly

Strawberry Balsamic-Basil Jelly


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.


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.



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.

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