Alright, I'm saying it - jam recipes that don't include the water bath step are the biggest reason that not every jar seals properly and, therefore, therefore are a dumb stupid idea. This is a hill I am prepared to die on. Come at me, Certo.
Anyhow, for this jam I followed non-water bath directions enclosed with the pectin (yes, Certo), and I had a couple jars that didn't pop. So I've decided not to do that again, and the instructions below include the waterbath step because fool me once etc.
The balsamic adds a deep flavour to the jam, without making it taste "vinegary' at all.
You'll need:
- 6 cups crushed strawberries (16ish cups whole)
- 4 1/2(ish) cups white sugar
- 1 pkg (57 g box) light pectin (Certo Light)
- 3 T balsamic vinegar
- 8 half-pint (250 ml) Mason jars
- 8 snap lids and rings
Directions for cooking and canning:
- Wash your Mason jars in hot soapy water. Rinse well. Since your jam will be boiling in the water bath for 10 minutes, you don't need to pre-sterilize.
- Start heating your waterbath now. Add a splash of vinegar if your water is hard like ours in Waterloo.
- Wash and hull your berries.
- Mash your berries in layers with a potato masher. So satisfying!
- Combine your packet of pectin with 1/4 cup of the sugar in a small bowl and mix it together well.
- Put your strawberries and sugar/pectin mix in a large pot and bring to boil, stirring frequently.
- Add remaining sugar and the vinegar, and bring back to a boil, stirring constantly, for one minute. Remove from heat.
- Put the snap lids in hot water to soften. It doesn't have to be boiling.
- Continue to stir your berry mix frequently, skimming foam, for about 5 minutes.
- Quickly ladle hot jam into hot jars, using a wide mouth funnel. Leave 0.5 cm headspace.
- "Bubble" each jar with a skewer or chopstick to release any trapped air. Wipe each rim with a clean paper towel dipped in vinegar. Place the snap lid down and screw the ring on finger tip tight.
- Put the jars into your water bath canner. Make sure there is at least an inch of water above the top of your jars. Put the canner lid on and return to the boil for 10 minutes. Don't start your timer until the water is boiling.
- Remove jars from the canner or let them sit in the canner until everything calms down.
