Strawberry Jam

It occurred to me when I was last making the strawberries in dark syrup from How to Eat that there was no reason why I couldn’t use the balsamic vinegar – which provides the darkness and really does seem to make the strawberries strawberrier – when making jam. It was a good move.

I use preserving sugar here instead of jam sugar since the lemon provides enough pectin to make the jam set and th