(5) 8 oz canning jars

4 C strawberries, sliced

2 pkgs. dry pectin

4-1/2 C granulated sugar

4 T The Tasteful Olive's Chocolate Balsamic Vinegar



Fill a large pot with water and bring to boil. Place jars and lid bands in the water and sterilize. In large deep stainless steel saucepan add sliced strawberries and pectin. Whisk until pectin is dissolved. Add sugar all at once and bring to boil over high heat, stirring frequently. Boil hard, stirring for 1 min. Remove from heat and skim off foam. Add the Chocolate vinegar and stir in. Ladle the hot jam into hot jars leaving 1/4" headspace. Skim off any air bubbles. Wipe rim, apply the center cap lid, and screw jar lid band down until resistance is met.

Place jars in large pot and add water to cover so there is 1" of water above jar lids. Bring to boil and process for 10 min. Wait 5 min. Remove jars with jar lifting tool. Cool and store in cool place or the refrigerator.


     recipe by Chef Matt Chatfield

     The Culinary Center of Kansas City.