|the big tomato there was the first little baby we had a week and a half ago|
That's what the Boy said anyway.
|look at these beauties, we'll have plenty of sweet millions very soon|
How awesome is that?
|don't the early girls look great?|
|who has amazing banana peppers recipes? please share!|
|look at all the strawberry deliciousness I canned last week!|
It just makes sense that I share one of my strawberry recipes with you today. Since they are in season in most places and I am a little bit in love with the jams I made. I played around with a Strawberry Balsamic jam a couple years ago and wanted to revisit it with this crop of berries. I used a method from Canning for a New Generation and am so happy with the resulting jam. It was delicious in yogurt and I can't wait to pair it with cheese.
Strawberry Balsamic Basil Jam
- 9 cups strawberries - washed and quartered
- 2 cups granulated sugar
- 2/3 cup balsamic vinegar
- 2 lemons - zested and juiced
- 1/4 cup basil leaves - chiffonade and loosely packed
1. Place a hot water canner on the stove and start to bring the water to a boil. Place the berries, sugar and balsamic into a heavy bottomed 8 quart pot. Cook over medium heat until the liquid begins to simmer. Simmer, stirring occasionally for 5 minutes.2. Place a colander with small holes or a fine mesh sieve over a large bowl. Gently pour the hot berry mixture into the colander, letting the syrup drain into the bowl. Let sit for a minute or two and gently stir to get as much syrup out without smashing the berries. 3. Return the syrup to the pan and bring to a boil over high heat. Boil, stirring occasionally, until reduced to about 1 1/2 cups, about 20-25 minutes. 4. Carefully add back in the berries along with the basil, and lemon juice and zest. Stir gently to combine. Bring to a simmer and cook for 5 more minutes. 5. Prepare jars according to safe canning practice, the Ball Blue Book is a great resource. Fill the jars to 1/4" from the top. Wipe with a damp paper towel and top with snap lids and rings, turning until finger tight. Place in the hot water canner and process for 5 minutes. Remove to a folded towel and let sit for 12 hours. If any of the lids don't pop place in the fridge and use with in a month.
DetailsPrep time: Cook time: Total time: Yield: 4 half pint jars