Strawberry Balsamic Jam

If you're out of strawberry season, use frozen berries!

• Ready In: 30 mins
• Serves: 32
• Yields: 4 8 oz. jars

Ingredients

• 3 1⁄2 lbs strawberries
• 3  tablespoons lemon juice
• 3  cups sugar
• 3  tablespoons  aged  balsamic vinegar
• 5  teaspoons  calcium water
• 4  teaspoons  pectin

Directions

1. Rinse the berries and remove their hulls, then roughly dice.
2. Measure the fruit into a 6 to 8 quart nonreactive pot and add lemon juice and the proper amount of calcium water; stir well.
3. Measure the sugar into a separate bowl adn thoroughly mix the proper amount of pectin powder into the sugar; set the mixture aside.
4. Bring the fruit to a boil over medium-high heat. If it starts to foam, skim off the top and discard.
5. Add the balsamic vinegar and return to a boil.
6. Pour the pectin-sugar mixture into the boiling jam stirring as you add; stir vigorously for 1-2 minutes until the sugar dissolves.
7. Return the fruit to a boil and remove from heat; skim off any foam.
8. Fill jars leaving 1" head space.
9. Process for 6 minutes.