While most people think of jam-making as an elaborate affair requiring huge cooking vats and sterilizing equipment, I prefer to make mine in tiny batches, using leftover fruits that I have on hand. This delicious spread takes just a few minutes to make, and can be stored safely in the fridge for up to a month—though it’s unlikely to last that long!
|2||cups||ripe strawberries, hulled and quartered|
|2||tablespoons||good-quality balsamic vinegar|
|*Find powered pectin in the jam-making section of your local supermarket.|