Strawberry-elderberry jam

Ingredients:

• 700 g strawberries, hulled and quartered (cut large ones into pieces)
• 1 cup of sugar
• 2 tsp red wine vinegar
• A pinch of salt
• 1/3 cup elderflower liqueur

Preparation:

1. Combine strawberries, sugar, vinegar, and salt in a medium saucepan or cauldron. Stir thoroughly and let steep until the strawberries release their juices and the sugar is moistened, about 20 minutes.
2. Add the elderflower liqueur to the saucepan and bring to a simmer over medium heat, stirring constantly. Reduce the heat to maintain a gentle simmer; cook, stirring and skimming off any foam, until the juices are glossy, thick, and syrupy and the fruit is very soft, 25 to 30 minutes. If the berries are still large after about 20 minutes, gently mash them with a spatula or potato masher. Remove from the heat and let the jam cool to room temperature, stirring occasionally, for about 1 hour.
3. Transfer the jam to a jar or other container with a tight-fitting lid. Refrigerate until completely cool and set, at least 2 hours. Store in the refrigerator for up to 2 weeks.