Strawberry Preserves with Black Pepper and Balsamic Vinegar

Sweet summer strawberries meet a sophisticated twist in this Strawberry Preserves with Black Pepper and Balsamic Vinegar. The deep, caramel-like notes of aged balsamic vinegar and the gentle warmth of freshly ground pepper add complexity to the natural sweetness of ripe berries, creating a preserve that’s both elegant and versatile. Spread it over goat cheese on crostini, spoon it alongside a cheese board, or use it to glaze roasted meats. This refined jam bridges the worlds of sweet and savory — a perfect gift from the summer kitchen.

INGREDIENTS:

5 cups crushed strawberries (about 5 lbs)
1 tablespoon lemon juice
3 tablespoons good quality, aged Balsamic vinegar
6 tablespoons powdered pectin (such as Ball or Sure-Jell)
7 cups granulated sugar
1 teaspoon freshly ground pepper
8 (8 oz) half-pint glass preserving jars with lids and bands

METHOD:

Fill your water bath canner halfway with water and bring it to a simmer. Wash jars, lids, and bands in hot, soapy water. Keep jars hot until ready to use.

In an 8-quart stainless steel saucepan, combine crushed strawberries, lemon juice, and balsamic vinegar. Stir in pectin until fully dissolved.

Bring the mixture to a full rolling boil over high heat, stirring constantly.

Add the sugar all at once, stirring until completely dissolved. Return to a full rolling boil that cannot be stirred down and boil hard for 1 minute, stirring constantly.

Stir in the freshly ground black pepper. Remove from heat and skim any foam if necessary.

Ladle hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims clean, center lids on jars, and screw bands on until fingertip-tight.

Place jars in the canner, ensuring they are covered by at least 1 inch of water. Bring to a full boil and process for 10 minutes.

Turn off heat, remove the lid, and let jars sit for 5 minutes before carefully removing. Cool undisturbed for 24 hours.

Once cooled, test seals by pressing the center of each lid — it should not flex. Label and store sealed jars in a cool, dark place.

SERVING SUGGESTIONS:

• Spoon over goat cheese or brie and serve with toasted crostini or crackers.

• Use as a glaze for pork tenderloin, lamb chops, or roasted chicken.

• Swirl into Greek yogurt or vanilla ice cream for a sweet-savory contrast.

• Spread on cheddar scones or rosemary biscuits for an elegant afternoon tea.