Directions

1. Combine pectin and honey in a small bowl, then set aside.
2. In a Dutch oven or heavy pot, add berries and sugar. Crush to combine. Bring to a simmer, then add the Green Olive Company Blueberry Balsamic Vinegar and optional orange peel if desired, simmering and stirring occasionally for 8-10 minutes.
3. Reduce water content by heating to a low boil and stirring as needed for approximately 10-12 minutes.
4. Add the pectin and honey mixture to the pot and bring to a rolling boil, stirring constantly for 1-2 minutes.
5. Remove from heat and let cool. Skim off any foam that may have formed and allow to cool for about 30 minutes before filling jars.Tips:This jam serves beautifully as wine reduction sauce over salmon for an elegant dish.