Erin Betcher Houg
Spoon the strawberries and blackberries in a pan and add the balsamic vinegar, 50 ml water, thyme and jelly sugar. Bring to a low setting and press the fruit finely.
Let stir for about 4 minutes at a slightly higher setting. Scoop off the foam and allow the jam to cool slightly. Then pour in the (clean) pots.
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