Strawberry Balsamic Jam

Place quartered strawberries in a large stockpot. Bring to a boil over medium heat, stirring often. Add sugar and stir to dissolve. Bring mixture back to a boil and add butter. Reduce heat to medium low and boil for 35 minutes or until thickened. Add balsamic vinegar.

Prepare jars for canning.

Fill hot jars with jam leaving ½ inch headspace. Remove air bubbles, wash jar rims and attach 2 piece canning lids.

Process jars in a boiling water bath for 15. Remove from water and allow to cool undisturbed for 24 hours.

Serve over brie, goat cheese, cheesecake, cream cheese, or a bagel.