Balsamic Jam Recipes

Steps:

• Combine sugar and vinegar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook uncovered until the sugar is dissolved.
• Add strawberries and thyme to the sugar mixture; bring to a boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes.
• Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container or transfer hot jam to sterilized jars and seal.

Steps:

• In a large heavy bottomed pan over high heat bring the balsamic, sugar lemon juice, vanilla, allspice, cloves, star anise and orange zest to a boil.
• Remove from heat, transfer to storage container and refrigerate overnight or up to 5 days.
• Strain the liquid and save the vanilla for another use.
• Pour into a large wide pot and bring to a boil over high heat being sure it does not boil over.
• Cook, stirring occasionally, until the mix reaches about 215 F and has the texture of a light syrup, 20-25 minutes.
• Use standard canning techniques to finish seal in 6 half pint and 1 4 oz jars.
• Does not include refrigeration time.