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.