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–+ servings

Strawberry Rhubarb Balsamic Jam

Sheila
Sweet and tart with the zing of the balsamic this strawberry jam deliciously refreshing.
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Course accompaniments, jam
Cuisine condiment
Servings 14 cups

Equipment

  • pint sized mason jars

Ingredients
  

  • 6 cups mashed Strawberries
  • 3 cups Rhubarb chopped in to small pieces
  • 8 cups granulated Sugar
  • 1 tablespoon Butter
  • 2 packets Certo pectin 1 box
  • 2 tablespoons Balsamic Vinegar

Instructions
 

  • Combine berries, rhubarb and sugar in a large pot, turn heat on medium stir continurously until mixture comes to a low bowl.
  • Add in butter, continue to stir and cook at low bowl for 30 minutes.
  • Slowly add in both pouches of Certo pectin stirring as you do. Continue to stir for one more minute, possibly two.
  • Remove from heat. Stir in balsamic vinegar.
  • Spoon hot jam into prepared jars, place lids on jars and wait to hear the pops as the lids seal.
Keyword balsamic vinegar, canning, homemade, jam, preserving, rhubarb, strawberry
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