When strawberries are in season, I always but a few gallons; some to eat while fresh, others to freeze and use later on. The BEST strawberries always come from a local farm, so do yourself a favor and find a local strawberry patch, or buy them fresh at the farmers market.
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| Dorr Farms, Gable, SC |
What could be better than fresh strawberries, balsamic vinegar and Vidalia onions in a jam? Oh my goodness, so darn delicious. The sweet strawberries are enhanced with the savory balsamic vinegar and onions, giving it the perfect balance.
Served with a cheese board, it is perfect over cream cheese or baked brie topped on crackers, but it's equally delicious basted on grilled poultry or pork.
RECIPE
Ingredients
1/4 cup balsamic vinegar
4 cups fresh strawberries, stems removed, crushed
1 1/2 cups diced sweet onion (I used Vidalia Onions)
1 tsp butter to reduce foaming
1 box Sure-Jell or powdered fruit pectin
7 cups granulated sugar
Method
In a large pot, over high heat, add the strawberries, onions, butter, balsamic vinegar, and pectin. Bring to a full rolling boil (one that doesn't stop while stirring). Add the sugar and return to a full rolling boil. Boil hard for one (1) minute.
Remove the pot from the heat. Ladle the jam into your hot jars, you want them filled to within ¼" of the top rim. Be sure to wipe the top rim of the jars with a damp paper towel to get off any drips or spills. Cover each jar with a lid and a ring.
Process jars 10 minutes in a boiling water bath or steam canner. Remove jars and allow them to cool 24 hours undisturbed on your kitchen countertop. Jars are sealed when the button on the top of the lid is fully depressed and won't move up and down.
Yield: 10 - half-pint (8 oz) jars
Enjoy,
Mary
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