I made two batches of this jam yesterday, a riff on the recipe in Christine Ferber’s fabulous jams cookbook, Mes Confitures ( I had no raspberry juice). It is amazing! I love the deep rose/burgundy shade adding the balsamic vinegar gives the jam. The flavor is as good as it looks. The balsamic vinegar deepens the flavor and the black pepper give it a subtle… something. It is difficult to describe after just one sample. I’ll have to try it again. Fortunately, I made 2 batches so I have some to share!
I’ve posted the recipe on Yankee Pantry. It is worth trying.