Preserve
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Mixed Berries Balsamic Low Sugar Preserves

You will find that this recipe is very similar to my Strawberry-Rosé Low Sugar Preserves. Once you master the basics of making a low sugar preserve and how to can it, you can use different ingredients to come up with different flavors. As long as you adjust a few key items, such as the acidity level, then it can be a breeze to make these.

Mixed Berries Balsamic Low Sugar Preserves

Ingredients:

  • 1 lb strawberries (I used frozen)
  • 1 lb mixed berries (I used frozen blueberries and blackberries)
  • 2-3 Tbsps. balsamic vinegar
  • 1/2 cup sugar
  • 1 cup honey
  • 1/2 tsp salt
  • 5 Tbsps. Low or No-Sugar Needed Pectin (I used the Ball brand one).

Directions:

If you are canning your preserves you need to sterilize your jars and get your water boiling for water-bath canning.

In a saucepan add your frozen strawberries and mixed berries (for this recipe I used a mixture of frozen blueberries and blackberries, but you can use raspberries, or any other berry you want) and cook over medium heat until they have defrosted. If using fresh berries, then skip this step.

I recommend doing a rough mash of the berries with a potato masher, so you still have chunks of fruit but it is still easy to spread.

Once your berries are starting to release their juices add in the balsamic vinegar, salt, and pectin. Set heat to high and bring to a rolling boil while constantly stirring.

Add in the sugar and honey while stirring and bring back to a boil. Let it boil for two minutes (or until the consistency looks thicker) while stirring, then turn off the heat.

You can do the spoon or the plate test at this step. To do so you just have to put a plate or a spoon in the freezer for a few minutes (preferably back when you started this process) then just scoop up a tablespoon of jelly and see if it sets on the cool spoon or on the cold plate. If it does then it is ready, if it does not then it needs to cook a bit longer. Repeat test until you get the desired result.

If you are going to can this, then fill up your sterilized jars leaving 1/2-inch head space. Then wipe the rims with a paper towel soaked in white vinegar. Place the lids and rings on each jar then process for 10 minutes (this means at least 10 minutes in the water canner going at a full boil).

Once processed set them on a towel on the counter and let them come to room temperature and listen for that nice “pop” letting you know the jars have sealed (my girls and I love listening to this and we say the jars are singing to us). I like to leave them out overnight so that I know they are at room temperature.

Test the lid to see if it moves up and down, if it does then the jar did not seal, store in the refrigerator and eat within two weeks. If it doesn’t, then the jar has successfully sealed, and you can loosen the ring and put it in your pantry.

Like I said this recipe and my Strawberry-Rosé recipe are very similar in execution, however the flavor is completely different. I love both of them on a cheese board (my favorite way of serving preserves), but they are great on anything you would use a regular store bought preserve for.

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