2 pounds strawberries, rinsed, drained, and sliced in half
1/2 cup sugar
1 vanilla bean
1 tablespoon balsamic vinegar

1. Place the strawberries in a large non-reactive pot and sprinkle with sugar. Using your fingers, squeeze the strawberries into the sugar until the fruit looks like a chunky pulp and the sugar has dissolved into the strawberry juices.

2. Place pot onto the stove top over a medium flame. Split a vanilla bean and scrape the seeds and into the pot, along with the pod. Simmer mixture for 20 to 30 minutes, occasionally skimming the foam from the surface. Then, remove from heat and stir in balsamic vinegar.

3. Ladle the hot jam into clean, hot pint jars and seal them tightly with lids. When making batches this small, I usually store the jam in my refrigerator (and gobble it up so quickly!) so I don’t bother with a hot water bath processing. But if you are planning to keep your jam in your pantry for a long period before consuming it, follow the USDA guidelines for sterilizing canned goods, available here.


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