Uploaded January 2023 | Updated September 2026, 3 weeks ago
We make strawberry balsamic jam from frozen strawberries using Pomona's Pectin, which keeps things low in sugar. This is such an easy and delicious jam to create and preserve.
Strawberry Balsamic Jam (low sugar)
6 cups thawed, mashed frozen strawberries
3 teaspoons calcium water (included with Pomona's Pectin)
6 tablespoons balsamic vinegar
3 teaspoons Pomona's Pectin
1 1/4 cup sugar
1. Put the first three ingredients in a heavy-bottomed pan and bring to a boil.
2. Meanwhile, combine sugar and pectin and set aside.
3. When the jam reaches a boil, add the combined sugar and pectin and return to a boil. Turn off the heat.
4. Ladle jam into clean canning jars and water bath can for 10 minutes.
We make strawberry balsamic jam from frozen strawberries using Pomona's Pectin, which keeps things low in sugar. This is such an easy and delicious jam to create and preserve.
Strawberry Balsamic Jam (low sugar)
6 cups thawed, mashed frozen strawberries
3 teaspoons calcium water (included with Pomona's Pectin)
6 tablespoons balsamic vinegar
3 teaspoons Pomona's Pectin
1 1/4 cup sugar
1. Put the first three ingredients in a heavy-bottomed pan and bring to a boil.
2. Meanwhile, combine sugar and pectin and set aside.
3. When the jam reaches a boil, add the combined sugar and pectin and return to a boil. Turn off the heat.
4. Ladle jam into clean canning jars and water bath can for 10 minutes.
