Sunday, May 20, 2018

Strawberry Balsamic Sweet Onion Jam

Yum

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.

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 cheeseboard, it is perfect over cream cheese or baked brie topped on crackers, but it's equally delicious basted on grilled chicken 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 counter-top. 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

Original recipe adapted from The Saucy Southerner

Enjoy,
Mary

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