The recipe is relatively easy to follow. I always read through a new recipe a few times before actually attempting to do it. One of my favorite tweeples on Twitter @exceptionalfoods highly recommended thoroughly reading a recipe two or three times. While it may SEEM rather elementary, it isn't. How many times have you given a cursory glance to something, then accidentally omitted a critical ingredient? :::gulity:::
I acquired this recipe from www.food.com
Ingredients:
- 1/3 cup balsamic vinegar or white balsamic vinegar
- 1/4 cup strips orange rind
- 3 cups granulated sugar
- 2 cups port or white port
- 1 pouch liquid pectin
Preparation
In small saucepan, simmer vinegar and orange strips until reduced to 1/4 cup. Cover and let steep until cool.
Meanwhile, in a bowl, cover 4 canning jar discs with hot water; set aside.
Strain vinegar into large saucepan; stir in port and sugar. Bring to a boil over high heat, stirring constantly. At rolling boil, cook for 1 minute. Remove from heat; stir in pectin, mixing well.
Pour mix into hot 1-cup (250ML) canning jars, leaving 1/4-inch headspace. Wipe jars, cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Let cool on rack. Check that lids curve down.
The NEXT time I prepare this recipe, here are the adjustments I will make:
- 3/4 cup balsamic vinegar
- 1/2 cup strips orange rind
- 2 cups granulated sugar
- 2 cups port
- grated orange rind
Following the same directions as above, I want to increase the vinegar, decrease the sugar. In my initial batch, I thought the sweetness of the port to provide more than enough "sweet". The sugar is needed for texture and consistency. I also will seep the vinegar and orange strips longer than 45 mins (until cool). I want to add some grated orange rind to the actual mix for sparkle, color and a tinge of flavor.
This jam will be perfect on cheddar cheese biscuits, or served along side a corned beef or some equally salty beef. Please feel free to post any of your suggestions, too!
Happy Cooking!
