Strawberry Balsamic Jam
|Balsamic vinegar||3⁄4 Cup (12 tbs)|
|Crushed strawberries||3 Pint, stems removed (5 Cups)|
|Powdered fruit pectin||1 3⁄4 Ounce (1 Box)|
|Sugar||7 Cup (112 tbs)|
Prepare jars and lids.
Heat vinegar in a nonstick skillet over high heat until liquid is reduced to 1/4 cup; set aside.
Bring strawberries and pectin to a full rolling boil in a large pot over high heat until mixture doesn't stop bubbling when stirred.
Stir in sugar and reduced vinegar; return to a full boil.
Boil and stir for 1 minute.
Remove pot from heat.
Skim off and discard any foam from top of mixture.
Ladle jam into hot jars, filling them to within 1/4 inch of their rims.
Cover each jar with a two-piece lid.
Return jars to canner.
Process filled jars for 10 minutes, beginning timing when water boils.
After 10 minutes, turn off heat and remove canner lid.
Allow jars to rest in hot water 5 minutes.