Balsamic Jam

This is a nice accent for blanched green beans or most anything that would be good with balsamic. Nathan Sears at Vie makes this.

• Ready In: 1 hr 10 mins
• Yields: 6 1/2 Pints

Ingredients

• 48  ounces  balsamic vinegar
• 2  lbs sugar
• 1  ounce lemon juice
• 10  allspice berries
• 2  vanilla beans, split
• 3  whole cloves
• 2  star anise
• 1  large  slice orange zest
• 8  ounces  pectin

Directions

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