Balsamic Jam

1. 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. 2

   Remove from heat, transfer to storage container and refrigerate overnight or up to 5 days.

3. 3

   Strain the liquid and save the vanilla for another use.

4. 4

   Pour into a large wide pot and bring to a boil over high heat being sure it does not boil over.

5. 5

   Cook, stirring occasionally, until the mix reaches about 215 F and has the texture of a light syrup, 20-25 minutes.

6. 6

   Use standard canning techniques to finish seal in 6 half pint and 1 4 oz jars.

7. 7

   Does not include refrigeration time.

* Per serving · 4 servings · Values may vary.

No additional tips available.