Balsamic Vinegar Jams
Balsamic Vinegar Jams are low-sugar or low-honey cooked jams contributed by Becky Hoff of Harmony, Minnesota, and made with Pomona’s Universal Pectin. Pomona’s Universal Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Becky says: “I have jammed exclusively with Pomona’s Pectin for many years, but just this past year I’ve begun experimenting with adding balsamic vinegar to my batches of jam. The tartness of the vinegar subtly balances the flavor of the jam, bringing out the complexities of the fruit. Balsamic Vinegar Jams are not a sour or overly acidic finished product, simply a well-rounded, delicious batch of jam!”“I do tend to use the higher recommended amount of sugar when jamming with balsamic vinegar. Plain or infused balsamic vinegars can both be used successfully. Try plain balsamic vinegar in your blueberry or raspberry jam, both are delicious!”“For flavored vinegars, Lavender Balsamic Vinegar paired beautifully with strawberries. Blackberry-Ginger Balsamic Vinegar in Peach Jam is definitely a winning flavor combination!”“A word to the wise: dark balsamic vinegar added to light colored fruit will make brown jam. In hindsight I would have used a white balsamic vinegar in my peach jam if I’d had some readily available.”
Servings 5 cups
Ingredients
- Follow the basic recipe on the Direction and Recipe sheet that comes with the pectin for whatever fruit you want to work with to create a Balsamic Vinegar Jam.
- You will be adding 1 Tablespoon or less of balsamic vinegar for each cup of mashed fruit in your recipe. Select a good quality balsamic vinegar — either plain balsamic or a flavored balsamic, like Lavender Balsamic, Fig Balsamic, or Blackberry-Ginger Balsamic.
- If your recipe calls for lemon or lime juice be sure to add the full amount of lemon or lime juice in addition to the amount of balsamic vinegar you choose. This is to be absolutely sure the jam is acid enough to be safe for water bath canning. Even if your balsamic vinegar is at 5% acidity, balsamic vinegar is less acid than lemon or lime juice.
Instructions
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Put measured amount of mashed fruit into sauce pan.
- Add calcium water, lemon or lime juice if called for, and balsamic vinegar, and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Wooooow! I just made strawberry balsamic jam and I am so amazed. I am not a serious balsamic user so I was worried it would have too much balsamic flavor but not at all. Just so much deeper of a flavor. Thanks for sharing!
Good morning!! I want to make Balsamic Onion Jam. I was wondering how to add onion to this recipe? I would use sugar substitute (allulose) with the recipe.
Hello Scott,
We would recommend using our recipe, HERE, as long as your balsamic vinegar is 5% acidity. Happy jamming!
Today I made Blueberry Maple Jam, I used Maple Balsamic vinegar from my vinegar specialty store. Very yummy and added a maple depth to the jam.