MAPLE BALSAMIC & THYME STRAWBERRY JAM
Preserve the flavors of spring with a strawberry jam recipe that makes a delicious stand in for fake blood in your favorite haunted bakes
Ingredient/Materials List:
5 cups mashed strawberries (approximately 3-4 quarts of whole berries)
7 cups granulated sugar
1.75 ounces powdered pectin
3 Tablespoons maple flavored balsamic vinegar
1 Tablespoon lemon juice
2 Tablespoons fresh thyme leaves stripped from stems
8 canning jars with lids and bands
water bath canning equipment
Prepare jars, lids, and bands for canning.
Rinse berries in a colander under cool water.
Remove tops and hearts of berries then place in a large bowl.
Mash berries (a potato masher works well here) by hand so that some chunks of fruit are retained; the berries should not be completely pureed.
Measure out 5 cups of smashed strawberries.
In a separate bowl, measure out the sugar.
Place berries in large stainless steel pot along with balsamic vinegar, lemon juice, thyme leaves, and pectin.
Stir until pectin is incorporated then bring to a boil.
Once strawberries are at a full boil, stir in the granulated sugar all at one time.
Stirring constantly, bring the mixture back to a full boil then allow to boil for 1 minute.
Remove jam from heat and skim off any foam on top of the jam.
Pack jam into canning jars leaving 1/4 inch headspace.
Clean the rims of the jars, affix the lids, and tighten the bands to fingertip tight.
Process jars in a water bath canner for 10 minutes.
Turn off the heat and allow jars to stay in water for 5 minutes before removing to a towel.
Let jars cool for 24 hours then check for proper sealing.
Store jars in a cool dark place for up to 18 months.
