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1 hrs 30 mins
This makes a wonderful glaze for meat or a spread or warm bread. The recipe calls for white balsamic vinegar because it will create a light cover jelly. If you are unable to find it make it with the dark balsamic but the jelly will be darker and have a more robust flavor. Remember when making jellies to not squeeze the jelly bag to speed juice collection, doing so may produce a cloudy jelly. This is from the Ball Complete Book of Home Preserving. The recipe is for under 1,000 feet elevation so adjust it for your area.
ounce j ...
Units: US | Metric
Serving Size: 1 (151 g)
Servings Per Recipe: 9
The following items or measurements are not included:
white balsamic vinegar