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BALSAMIC JELLY
Slowly we got almost to the time of harvest, so I decided to prepare a jelly balsamic vinegar to serve with cheese with a strong character.
The beauty of this preparation and that you can 'use it as soon as cold, do not wait.
Here are the doses for 6 250ml jars.
800 ml balsamic vinegar 800 g sugar 40 g powder
gelatinificante for jams
Mix cold dust in gelatinificante balsamico.Portare vinegar to a boil and turn on for 1 minute.
Pour the sugar a little at a time and bring to a boil for 4 / 5 minutes, always stirring.
Pour the jelly into hot jars clean and dry and close tightly with lids.
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