I love the end of summer because it means the start of canning season.
Making your own jams and preserves is a beautiful way to capture the flavors of fruits and veggies at their ripest and enjoy them even when they’re out of season.
My favorite thing to do is make jams you don’t find at the grocery store. You won’t find flavor combos like Raspberry-Orange or Fig-Honey preserves on the shelf there! These unique jams make lovely hostess gifts to bring to get-togethers. After all, homemade jams are gifts from the heart!
Another bonus to making your own jams is you can make them with less sugar. Some recipes call for equal parts fruit and sugar, but for my strawberry jam recipe I was able to use 1-1/2 cups sugar to 4 cups strawberries.
You may think making your own jam takes a lot of extra equipment, time, and money, but I’m here to tell you it doesn’t need to! Ready to get started? Here’s how to make strawberry jam right in your own kitchen!
Slather this delicious homemade jam onto some freshly baked Pillsbury biscuits for the ultimate breakfast treat! Don’t forget to stock your fridge with enough biscuits for your jam and save with Pillsbury coupons, too.
Strawberry Jam with Black Pepper & Balsamic Vinegar
This Strawberry Jam with Black Pepper & Balsamic will pair well with brie or goat cheese. The black pepper gives you a kick after a minute or two, or if you like you can omit the vinegar and cracked pepper for a classic strawberry jam.
• 4 cups strawberries, trimmed and quartered
• 1 1/2 cups sugar
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons lemon juice
• 1 teaspoon cracked black pepper
1. Place the strawberries in the bottom of a heavy-bottomed saucepan. Pour the sugar over the strawberries.
2. Stir to coat the berries with sugar. Let sit for 10-15 minutes, then add remaining ingredients.
3. In a small, heavy saucepan bring sugar-coated strawberries, balsamic vinegar, lemon juice, and cracked black pepper to a boil, stirring and skimming surface occasionally.
4. Simmer mixture, stirring and skimming foam occasionally for 15 minutes or until thickened and translucent.
5. Remove pan from heat and cool preserves completely. Pour into prepared jars and seal.
6. Your strawberry preserves will keep for 1 month as long as they’re covered and chilled — or you can choose to can them to keep them fresh longer! (You can find easy canning instructions here.)