After a long winter, it finally is strawberry season! Tomorrow DH and I will be going to buy a flat or two of early berries to turn into sorbet, frozen berry bits of goodness (whole frozen berries) and strawberry freezer jam.
Last year I made freezer jam using the recipe on the back of the Sure-Jell freezer pectin bag (amped up with a little creme de mur). It turned out great! However, I would appreciate any other recipes, ideas, or tips.
I do have one specific question. We make a lot of jam and I would like to have some variety. I have some great vanilla balsamic from Oakville Grocery and cannot help thinking it really would be a great addition. Can I successfully add balsamic vinegar to the fruit mixture without impacting the jelling?
As always, many thanks to the SE community for your insight on this!