OMG – No sugar overload here!!! Most recipes ask for 3-6 CUPS of granulated sugar for a batch of jam!!! This recipe contains 1/2 cup honey…that’s all. The taste is mildly sweet and tart at the same time. The secret is 1 cup balsamic vinegar reduced to 3/4 cup. Try it…I’m sure you’ll like it. Below is the very easy, brief recipe.
Strawberry Balsamic Vinegar Jam
1 c. balsamic vinegar
4 c. crushed strawberries
1/2 c. honey
5 T. Ball Real Fruit Instant Pectin
5 half pint jars
Heat balsamic vinegar in saucepan and cook on medium to reduce to 3/4 c. Cool.
Mix strawberries, honey and vinegar in large bowl. Let stand 10 minutes before adding pectin then stir 3 minutes. If you desire to can this jam, follow traditional canning instructions. Otherwise, fill to within 1/4 inch of top. Apply lid and ring. Let stand until thickened then refrigerate for up to 3 weeks or freeze up to 1 year.