Strawberry-Vinegar Jam

• 2 pounds strawberries, rinsed, hulled and mashed (4 cups)
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1/4 cup plus 1 1/2 teaspoon classic powdered pectin (not low sugar)
• 4 cups sugar

1. In a large saucepan, whisk the mashed strawberries with the vinegar and lemon juice.
2. Sprinkle the pectin evenly on top, then whisk until incorporated.
3. Bring the mixture to a rolling boil over high heat.
4. Whisk in the sugar, return to a boil and cook over high heat until glossy and the sugar dissolves, about 3 minutes.
5. Remove from the heat and skim off any foam.
6. Pour the jelly into hot, sterilized canning jars to within 1/4 inch of the rims.
7. Seal the jars, then submerge them in a pot of water and boil for 5 minutes.
8. Carefully remove the jars and let cool.
9. Check the jar lids to make sure theyve fully sealed; refrigerate any jars with imperfect seals.

strawberries, red wine vinegar, lemon juice, classic powdered pectin, sugar

Taken from www.foodandwine.com/recipes/strawberry-vinegar-jam (may not work)