Strawberry Balsamic Jam

• 3 1/2 lbs strawberries
• 3 tablespoons lemon juice
• 3 cups sugar
• 3 tablespoons aged balsamic vinegar
• 5 teaspoons calcium water
• 4 teaspoons pectin

1. Rinse the berries and remove their hulls, then roughly dice.
2. Measure the fruit into a 6 to 8 quart nonreactive pot and add lemon juice and the proper amount of calcium water; stir well.
3. Measure the sugar into a separate bowl adn thoroughly mix the proper amount of pectin powder into the sugar; set the mixture aside.
4. Bring the fruit to a boil over medium-high heat. If it starts to foam, skim off the top and discard.
5. Add the balsamic vinegar and return to a boil.
6. Pour the pectin-sugar mixture into the boiling jam stirring as you add; stir vigorously for 1-2 minutes until the sugar dissolves.
7. Return the fruit to a boil and remove from heat; skim off any foam.
8. Fill jars leaving 1" head space.
9. Process for 6 minutes.

strawberries, lemon juice, sugar, aged balsamic vinegar, water, pectin

Taken from www.food.com/recipe/strawberry-balsamic-jam-487094 (may not work)