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Strawberry Balsamic Jam
A grown-up version of a kids classic |
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3 lb Strawberries, hulled and cut in half
2 3/4 lb sugar
1/3 cup good balsamic vinegar (see notes below)
6 sheets gelatin (optional but recommended)
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First of all, before attempting this recipe, please note that it is imperitive that you use a good quality balsamic vinegar in this recipe. It doesn't have to be the very expensive stuff; just one of decent quality. I recommend one called Fini; it is quite easy to find in any specialty food store and doesn't cost a fortune (about $10)
1. Place strawberries, balsamic, and sugar in very large pot, and mash lightly with potato masher, and mix until strawberries are coated in sugar.
2. Place on high heat, stirring frequently, until the mixture starts to boil, then add gelatin.
3. Continue cooking on HIGH heat for 40-45 minutes. Constant stirring is necessary throughout this time to help minimize scorching on the bottom, but some scorching on the bottom is normal. If necessary, feel free to lower heat to slightly under high.
4. Once the cooking is complete, place in sterilized jars or cool and place in an air-tight plastic container and store it in the fridge; this jam typically keeps very well in the fridge.
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Preparation Time: 60 |
Serves: Lots |
| Recipe Origin: Canada |
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Submitted by: |
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Liam Walshe
Ontario
Canada |
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| This recipe has been viewed 2847 times. |
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