I found this recipe on epicurious and am going to give it a shot. i've never made jam or preserves before, but this looks really easy.
i'm just not sure what kind of balsamic vinegar to use in the recipe. i have really nice aged balsamic that has a wonderful, sweet flavor. i have your standard supermarket balsamic and i have white balsamic. is it worth using the good, aged stuff for or should i save that for my vinaigrette? any suggestions?