Strawberry Balsamic Jelly makes for a delicious alternative to making the same old “strawberry jam” every year.
NOTE for time planning: This recipe has a 2 hour pause in it while the juice drains off the cooked berries.
You can make this with sugar (36 calories per 2 tablespoons) or cut those calories in half by making it sugar-free (17 calories per 2 tablespoons.)
Jar size choices: Either 125 ml (1/2 cup / 4 oz) OR quarter-litre (1/2 US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 5 x quarter-litre (1/2 US pint) jars
Headspace: 1 cm (1/4 inch)
Processing time: Either size jar 10 minutes
Yield: 5 x ¼ litre (1/2 pint / 8 oz) jars.
Serving size: 2 tablespoons
Fat: .2 g
- 2 kg (4 lbs) strawberries
- 125 ml (1/2 cup / 4 oz) water
- 1 teaspoon butter or margarine (optional)
- 4 teaspoons (12 g) Pomona's pectin powder
- 4 tablespoons (60 ml) balsamic vinegar
- 200 g white sugar (1 cup / 8 oz) OR 125 ml honey (1/2 cup / 4 oz) OR 1 teaspoon liquid stevia
- 4 teaspoons calicum water
- Wash strawberries, hull them.
- Put into a large pot with the water.
- Optional: add a teaspoon of butter or margarine to reduce foaming.
- Cover, bring to a boil over high heat, then lower to a simmer, covered for 2 to 4 minutes stirring frequently.
- Remove from heat, mash right in the pot.
- Transfer to cheese cloth or a jelly bag and suspend over a bowl or large jug for about 2 hours to let juice drip off.
- You want to end up with about 1 litre (4 cups / 32 oz) of strawberry juice.
- You can freeze the pulp for another use including adding to batches of jam or pie fillings.
- Take about 6 tablespoons of the juice, mix in the pectin powder, and set aside.
- Put the juice in a large pot, along with the vinegar, the stevia if using and the calcium water.
- Bring to a boil over high heat, stir in the reserved juice and pectin mix, the sugar if using, then boil for another two minutes stirring constantly.
- Remove from heat.
- Ladle into 125 ml (4 oz) or ¼ litre (1/2 US pint / 8 oz) jars.
- Leave 1 cm ( ¼ inch) headspace.
- Debubble, adjust headspace if needed.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 10 minutes; increase time as needed for your altitude.
Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
The pectin powder will clump if you just mix it straight into the fruit; that's why you mix it with something first.
How much stevia you need will depend on the tastes of your crowd and how sweet / tart that particular batch of blueberries was.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For stevia, Better Stevia liquid stevia was the stevia used.
Information about Pomona pectin.
More information about Sugar and Salt-Free Canning in general.
Strawberry-Balsamic Jelly. In: Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 102.
Per 2 tablespoons:
- 36 calories, 10 mg sodium
Per 2 tablespoons:
- 17 calories, 10 mg sodium
- Weight Watchers PointsPlus®: 0 points
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.