Balsamic Jam

• 48 ounces balsamic vinegar
• 2 lbs sugar
• 1 ounce lemon juice
• 10 allspice berries
• 2 vanilla beans, split
• 3 whole cloves
• 2 star anise
• 1 large slice orange zest
• 8 ounces pectin

1. In a large heavy bottomed pan over high heat bring the balsamic, sugar lemon juice, vanilla, allspice, cloves, star anise and orange zest to a boil.
2. Remove from heat, transfer to storage container and refrigerate overnight or up to 5 days.
3. Strain the liquid and save the vanilla for another use.
4. Pour into a large wide pot and bring to a boil over high heat being sure it does not boil over.
5. Cook, stirring occasionally, until the mix reaches about 215 F and has the texture of a light syrup, 20-25 minutes.
6. Use standard canning techniques to finish seal in 6 half pint and 1 4 oz jars.
7. Does not include refrigeration time.

balsamic vinegar, sugar, lemon juice, berries, vanilla beans, cloves, anise, orange zest, pectin

Taken from www.food.com/recipe/balsamic-jam-477459 (may not work)