Strawberry Balsamic Jam

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Strawberry Balsamic Jam

By Cooking with Paula Deen Magazine July/August 2010

Paula says the secret to the tastiest canning boils down to one simple rule her Grandmother Paul taught her… use only produce just picked from the field.
Support your local farmers and your pocketbook this summer by buying your produce when it’s at the peak of freshness and coincidentally most affordable. Following Paula’s simple recipes and canning techniques will guarantee you some of your own “Summer in a Jar” come December.

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

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.

For more detailed canning instructions with images, visit our Home Canning 101 article.

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.

Courtesy of Cooking With Paula Deen Magazine July/August 2010

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Leave a Comment

Reader Comments:


My dad and I have canned 48 jars of this ultra delicious jam this summer & into the early fall. I can't say enough wonderful things about this. One change we made to the recipe was that we used Strawberry flavored Balsamic Vinegar rather than just regular vinegar. It is out of this world!!!

By Tonya on October 30, 2012


Hi Lora, You might try an antique store or local flea market.

By Jonathan Able on October 26, 2011


Where can I buy the jar type that the Strawberry Balsamic Jam is in? I love the style and the type of closure. thank you

By Lora Gardner on August 25, 2011

  How do you make this jam without pectin. Even when I use pectin it doesn’t always jell. What makes this jell without the pectin?


By Dian Birkbeck on July 09, 2010

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