You will need warm sterilised jam jars and jam pot covers - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.
Layer the fruit and sugar together in a large china bowl, cover and leave in a cool place for 6-8 hours.
Transfer the fruit and sugar to a large preserving pan. Add the balsamic vinegar and heat gently until the sugar has totally dissolved, then bring to the boil.
Boil rapidly for 10-12 minutes or until setting point is reached. Remove from the heat and leave to cool for 20-25 minutes.
Pour into the clean, warm jars, cover with a wax disc and cellophane top, label and store in a cool dark place for at least 2-3 weeks.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).