Strawberry Balsamic Sauce

Strawberry Balsamic Sauce

Fresh berries balance the tartness of vinegar in this summer sauce. Follow the recipe to jar your own so you can dress perfect salads through the seasons.


4 (8 ounce) jars


  • 4 sterilized (8 ounce) glass canning jars with lids and rings
  • sterilized funnel
  • 3 pounds strawberries
  • 3/4 cup Organic Raw Cane Sugar
  • 3 teaspoons instant pectin
  • 1/4 cup Balsamic vinegar (add more to taste)
  • 1/4 teaspoon cinnamon


Wash and hull strawberries. Place strawberries into a microwave-safe bowl; cover and cook on high 5 minutes.

Using a fork, mash strawberries until a desired texture is achieved. Being careful not to mash too much creating too much liquid.

In a separate bowl, add sugar and pectin to vinegar, stirring until the sugar is dissolved. Add to berry mash and stir.

Cook on high for another 3 to 5 minutes, or until berries come to a boil. Stir in cinnamon.

Using a sterilized funnel, pour berry mixture into prepared hot canning jars. [Caution: do not add hot berry mixture into cold jars, or jars will crack.]

Fill sterilized jars with strawberry sauce to the top of the jar. Wipe rims clean, seal with lids and rings. Store jars in refrigerator for up to 2 weeks.

Fill sterilized jars with strawberry sauce, leave a 1/4-inch space at the top. Wipe rims clean, seal with lids and rings. Using tongs, place the jars into a hot water bath, being sure that the jars do not touch one another, and are fully submerged. Cover the pot with the lid, heat water to a slow boil for about 10 to 15 minutes. Store for up to 1 year in a cool, dry storage place.