Strawberry Balsamic Sauce
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.