Balsamic Jam

Directions

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