Strawberry and Chocolate Balsamic Jam
5, 8 oz. canning jars
4 c. strawberries, sliced
2 (1.7 oz. packages) dry pectin
4 1/2 c. granulated sugar
4 T. The Tasteful Olive Chocolate dark balsamic vinegar
Fill a large pot with water and bring to boil. Place jars and lid bands in the water and sterilize. In large deep stainless steel saucepan add sliced strawberries and pectin. Whisk until pectin is dissolved. Add sugar all at once and bring to boil over high heat, stirring frequently. Boil hard, stirring for 1 min. Remove from heat and skim off foam. Add the balsamic vinegar and stir to combine. Ladle the hot jam into hot jars leaving 1/4" headspace. Skim off any air bubbles. Wipe rim, apply the center cap lid, and screw jar lid band down until resistance is met.
Place jars in a large pot and add water to cover so there is 1" of water above the jar lids. Bring to boil and process for 10 minutes. Wait 5 minutes. Remove the jars with a jar lifting tool. Cool completely then store in a cool place or the refrigerator.
Author: Chef Matt Chatfield
