What do you do when you end up with a couple pounds of strawberries? Make jam of course! But you who know me, know I’d never do just plain ol’ strawberry jam. So I decided to try my hand at Strawberry Rhubarb Balsamic Jam. It turned out great!
Thanks to my Ball FreshTech Automatic Jam and Jelly Maker, making jam is an absolute breeze anymore. The hubby and I now have more kinds of jam in our pantry then I’ve ever made before. I’m loving all the varieties! Check out my recipe for my Vanilla Blueberry Jam too!
(No Automatic Jam and Jelly Maker? No problem. Just use this recipe to make jam your normal way and it’ll still be tasty!)
Strawberry Rhubarb Balsamic Jam
2 1/2 cups crushed strawberries (A little over 2 pounds of whole strawberries or so)
1 cup diced rhubarb, crushed
3 Tablespoons balsamic vinegar
3 Tablespoons Low or No Sugar Pectin
About 1/2 teaspoon butter
1 3/4 – 2 cups sugar
After cleaning the strawberries, I used my potato masher to squish them up. I mashed in the rhubarb too.
If using the Ball FreshTech Jam Maker, sprinkle the pectin over the bottom of the pot (after the stirrer is inserted). Add strawberry and rhubarb mix, balsamic vinegar, and butter.
Press the “Jam” button, then “enter,” and the Jam Maker will begin.
After 4 minutes, an alarm will beep. This is when you add the sugar.
While the Jam Maker cooks up your mix, prepare your 4 half-pint jars, lids, and rings. (I love this part of the Jam Maker. No standing over a hot pot stirring a jam mix constantly. It gives me time to prep for canning!)
Once the Jam Maker cycle is complete, water bath can for 10 minutes. For more detailed canning instructions, click HERE.
Want an Automatic Jelly and Jam Maker of your own? Order one HERE today!