Serves: Makes 2 pints
- 2-2/3 cups crushed strawberries (about three 1-lb. containers)
- 1-½ tablespoons good-quality balsamic vinegar
- 3 tablespoons fruit pectin
- ½ teaspoon butter
- 3-1/3 cups granulated sugar
Tip: Substitute 3-¼ cups crushed strawberries and 2 cups sugar for a reduced sugar version.
Wash strawberries in cool, running water and drain. Remove stems and hulls. Crush berries one layer at a time using a potato masher. Add balsamic vinegar to crushed berries and mix in. Measure required quantity of crushed berries and remaining ingredients for your recipe; set aside.
Sprinkle pectin evenly over bottom of the pot fitted with the stirrer. Add crushed strawberries evenly over pectin. Add butter to help reduce foaming.
Press jam button—the cook time will automatically default to 21 minutes. Press enter.
Wait 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while stirrer continues running. Place the glass lid on the pot.
The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker as it will beep again at the end of the process signaling that the jam cooking is complete. Press cancel, unplug the appliance and immediately remove the glass lid.
Remove stirrer using a pot holder. Skim foam, if necessary, from the top of the jam.
Preserve jam immediately, using 1 of 2 ways (see page 18 of the appliance’s instruction manual):
Enjoy Now: Spread it on thick, then save the rest for up to 3 weeks in the refrigerator. Ladle hot jam or jelly into hot jars, per the appliance’s instruction manual. Cool to room temperature, about 30 minutes.
Place sterile lids and bands on jars and label. Refrigerate jam or jelly for up to 3 weeks or serve immediately to enjoy.
Notes: Always heat jars before adding hot jam or jelly to prevent jar breakage. Jars can be heated various ways. Wash and heat in a dishwasher, just ensure they are still hot by the time you fill them. Or, you can heat them in a slow cooker.
Freeze: Freeze jam for up to one year in glass canning jars. Ladle hot jam or jelly into hot jars leaving ½ inch headspace. Cool to room temperature, about 30 minutes. Place sterile lids and bands on jars and label.
Notes: Headspace is the space between the food and the top of the jar. When freezing, food expands. By leaving headspace, you will allow for this expansion. Glass jars with straight sides work best for freezing as they allow for food expansion that occurs during the freezing process.