Strawberry Balsamic Jam
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7 Cups (2lbs) Strawberries; washed, hulled, quartered
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5 Cups Granulated Sugar
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½ tsp Butter
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5 Tbsp Balsamic Vinegar
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Place quartered strawberries in a large stockpot. Bring to a boil over medium heat, stirring often. Add sugar and stir to dissolve. Bring mixture back to a boil and add butter. Reduce heat to medium low and boil for 35 minutes or until thickened. Add balsamic vinegar.
Prepare jars for canning.
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Fill hot jars with jam leaving ½ inch headspace. Remove air bubbles, wash jar rims and attach 2 piece canning lids.
Process jars in a boiling water bath for 15. Remove from water and allow to cool undisturbed for 24 hours.
Serve over brie, goat cheese, cheesecake, cream cheese, or a bagel.