Can Jam- June Edition: Berries!

I really love salads. Really, really love them.  I don’t write about them often enough but I’ve got some deep salad love.  Green, pasta, grain, potato… I love them all.  You know, just spare me the mustard & blue cheese. Blech.

June canning for the Can Jam was berries, chosen by Well Preserved.  Strawberries, blueberries, blackberries, raspberries, gooseberries, mulberries, serviceberries…mmm, I also love berries.  The only berry truly in season in Seattle, however, is strawberries.

Ok, so I love salads and berries.  I also love vinegar.  That is a lot of love!

Enter: Strawberry Vinegar

True. You likely don’t need to put vinegar through the canning process. But it should last longer.  So I will.  This is easy-peasy!

strawberry for vinegar june can jam

Mmm, ripe deliciousness!

Peppery Strawberry Vinegar

  • 4-5 cups of cut strawberries
  • 4-5 cups of apple cider vinegar (you could also use white/red wine vinegar though I am guessing the red might mask the berries a bit)
  • some smashed & whole peppercorns (optional if you don’t want a bit of kick)
  • a bit of crushed red pepper flakes (again, optional)
strawberry for vinegar june can jam

all chopped up

  1. Put berries and 1 cup of vinegar in a glass bowl and mash it up a bit.
  2. Pour in rest of vinegar
  3. Stir in pepper flakes and peppercorns.
  4. Cover tightly in either the bowl (or place in large jar to cover tightly) and place it in a cool dark place for up to 4 weeks.
  5. You’ll want to stir it every few days and taste it once a week or so until you like how it tastes.
  6. Strain vinegar through cheesecloth without squeezing.
  7. Heat vinegar to 190°F.
  8. Pour hot vinegar into prepared canning jars with ¼ inch head space.
  9. Follow proper canning instructions and process for 10 minutes.

Yield: approx. five 8-ounce jars.

strawberry for vinegar june can jam

Pretty in the sun! I can't wait to drizzle this on everything!

I haven’t processed the vinegar yet as it is still in the hanging out in the dark phase, but I’ll write more about it when it is done.

I can’t wait to try it on a spinach salad with sliced strawberries, toasted pine nuts and goat cheese.

Stay tuned in a few weeks for how it turned out!

Other Bits of Strawberry-ness:

“Grow & Resist Confiture:  I just started this layered berry-sugar-booze loveliness with strawberries and rum and will be adding to it as berries come into season.

Strawberry liqueur: I had a bit of grain alcohol leftover from making Rhubarb Liqueur last month so I’ve now got this soaking.  Idea is the same– infuse the alcohol with fruit for several weeks, strain and add simple sugar. Store in freezer and drink straight up or mixed with club soda etc.  Like a limoncello.  Strawberry Mint Sparkler anyone?  Yes please!

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12 Responses to Can Jam- June Edition: Berries!

  1. aastricker says:

    Yum! I keep seeing lovely crimson jars of berry vinegar at the Farmers’ Market but wasn’t sure how to go about it. Thanks for sharing your recipe.

  2. bycoco says:

    This looks delicious! I can’t wait to try it.

  3. Bonnie says:

    I’ve made fruit vinegars in the past but I have never “canned” them. What a great way to go. I can never seem to use them fast enough when I just put them in pretty cork-stopped bottles.

  4. Pingback: My Own CanJam Berry Roundup | Grow & Resist

  5. Julia says:

    I am loving all of it! I have been really into vinegars lately, but I’m such a jam freak that I always forget. Thank you for reminding me how much I love salads! (And of course, I love the booozey stuff!)

  6. ap269 says:

    What an intriguing idea to make a strawberry vinegar. I never would have thought of anything like it. I stuck to a very classic strawberry rhubarb jam, but also made a sea-buckthorn jam (which is a berry surprisingly everyone that read my post has never heard of – have you?).

  7. Paige says:

    This sounds divine for a spinach salad! I made cranberry orange vinegar earlier in the year and it was delish!

  8. leena! says:

    Wow, what a great idea! I never even considered canning vinegar…I think you’ve opened a whole new world to me!

  9. Pingback: Can Jam- July Edition: Cucurbits! | Grow & Resist

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