Chop the tops off of the strawberries and discard them, then slice the strawberries in quarters. Put the strawberries, balsamic vinegar and honey in a small saucepan and place over medium-high heat.

Allow the mixture to boil lightly for about 5 minutes, stirring occasionally. Once the strawberries are softened, start mashing the mixture with a potato masher or a whisk until it reaches your desired consistency (mash less for chunkier jam and mash more for a smoother jam).

Remove the pan from the heat, add the gelatin and stir until well combined.

Transfer the mixture to a jar and allow the cool for about 15-20 minutes. Place the lid on the jar and store in the refrigerator for at least 2 hours to set. Use on a sandwich, drizzle on pork, or spread on sweet potato toast!