It's all good.: Strawberry Mango Balsamic Jam

I like the color of this jam - the vinegar makes it kind of burgundy

I have been a slacker in writing down my recipes. I have taken some pictures of things that I have made, but I didn't write down what I did. *sigh* I will probably have to make the recipes again, and hope I can recreate each dish.

I said this same thing to my family. I thought I would get groans as they shared my frustration. Oh, no. Instead, I got, "I hope you didn't write down the jam bars! I really like those!"; "I didn't see any paper for the Tres Leche Cake! When do you think you can do that?"; "Does this mean we get clam chowder again really soon?!?"

Yep, a lot of support.

As I contemplated the contents of my fridge (come on, you know that you do it, too), I noticed strawberries quickly ripening yet not enough for a batch of jam. That was the initial purpose for the strawberries, but I have kiddos and I didn't label them for their purpose. Okay, I like to see the kiddos eat healthy snacks, so I didn't say anything. Same thing for the mangoes. Hmmm.

Strawberry Mango Balsamic jam was born.

Here are a few words of advice, if your sugar doesn't say "pure cane", it isn't. It is probably corn and beet sugar. That will make your jam runny. Not good. Also, I use good Mexican vanilla. I order it by the case. You can get it here. http://www.globalgoods.com/mexicanvanilla.html

If you only have Mc....ck vanilla, just skip it. Really. It is not worth using.

Strawberry Mango Balsamic Jam

jars and lids (this made 5 half pints and 2 pints of jam)

crushed strawberries and mangoes to make 4 1/2 cups of fruit

1 package (3 Tablespoons) low-sugar pectin

2 Tablespoons balsamic vinegar

juice of 1 lemon

1 teaspoon good vanilla, or 1 vanilla bean - split and seeds scraped

1 small pat of butter

5 1/2 cups sugar (make sure it is cane sugar)

Prepare jars and lids and get your boiling water bath going.

Hull your strawberries, cut them up and crush them with a potato masher.

Slice and dice your mangoes.

Add the fruit to a large pot. Add the vinegar, lemon juice and vanilla or bean and seeds. Sprinkle the pectin around and stir it up.

Turn on the heat to med-high and stir frequently until it is boiling. Add the pat of butter here. It keeps the jam from foaming as much. You don't have to, though.