STREAMING NOW: The Layover
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“If you're out of strawberry season, use frozen berries!”
READY IN:
30mins
SERVES:
32
YIELD:
4 8 oz. jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse the berries and remove their hulls, then roughly dice.
  2. Measure the fruit into a 6 to 8 quart nonreactive pot and add lemon juice and the proper amount of calcium water; stir well.
  3. Measure the sugar into a separate bowl adn thoroughly mix the proper amount of pectin powder into the sugar; set the mixture aside.
  4. Bring the fruit to a boil over medium-high heat. If it starts to foam, skim off the top and discard.
  5. Add the balsamic vinegar and return to a boil.
  6. Pour the pectin-sugar mixture into the boiling jam stirring as you add; stir vigorously for 1-2 minutes until the sugar dissolves.
  7. Return the fruit to a boil and remove from heat; skim off any foam.
  8. Fill jars leaving 1" head space.
  9. Process for 6 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: