Prep strawberries by topping them then chopping. First combine strawberries, sugar, and lemon juice in a bowl and let them macerate for about one hour.
After an hour, in a dutch oven combine the strawberries and then add the balsamic vinegar and cook till the recipe gets to 220 degrees or to the gel point consistency you want.
For this recipe I cooked it for about thirty minutes, stirring fairly consistently, to get to the gel point using the plate in the freezer trick. (for more info check out the "gel point" label)
Prepare two half pint jars, lid, and ring and ladle your recipe into the jars leaving 1/2" headspace. Clean rims, add lids and rings, and process in boiling waterbath for 10 minutes.
The flavor of balsamic in the pot was still very mild, but when I tasted the difference between the two strawberry jams that I made, the strawberry flavor was much more enhanced with the addition of the balsamic.