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Strawberry jam (with a twist)

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.


Preparation method

  1. Layer the fruit and sugar together in a large china bowl, cover and leave in a cool place for 6-8 hours.

  2. 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.

  3. Boil rapidly for 10-12 minutes or until setting point is reached. Remove from the heat and leave to cool for 20-25 minutes.

  4. 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.

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