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Erin Betcher Houg
Strawberry-blackberry jam
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Ingredients
Directions
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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.
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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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Nutrition
1075Calories
Sodium0% DV0g
Fat0% DV0g
Protein4% DV2g
Carbs86% DV259g
Fiber0% DV0g
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