I work at the farmers market every Saturday and am always inspired by people who buy cases and flats of fresh fruits and veggies. They tell me they are going to can / preserve / make jams and jellies out of them. I always thought that making jam or preserves would be too hard for me until I started googling a few recipes. Lo and behold, it is not hard, just a bit time consuming.
So last week I bought a flat of raspberries from one of my favorite farmers and went home and made Raspberry jam. But not just any raspberry jam. I made Raspberry Balsamic Jam with our sweet Blueberry Balsamic Vinegar. I think you could a bunch of different yummy combinations though, like strawberries with Lavender Balsamic, Blueberries with Peach Balsamic… combos are endless. This particular recipe is below. NOTE: this is a NO PECTIN added jam. I like the idea of just some fruit, sugar and acidity. It is tempting to reduce the sugar, but from everything I’ve read, sugar helps the jam set. If you find a lower sugar recipe, send it my way! If you make this, be sure to follow proper canning instructions. Here is the link I followed : 6 Trusted Ways to Sterilize Jars.