This piquant preserve is delicious spread on top of goat cheese on crostini and makes a great hors d’oeuvre. It is equally delicious on cheese or savory scones.
INGREDIENTS:
5 cups crushed strawberries (about 5 lbs)
1 tablespoon lemon juice
3 tablespoons good quality, aged Balsamic vinegar
6 tablespoons pectin (powdered pectin, like Ball)
7 cups granulated sugar
1 teaspoon freshly ground pepper
8 (8 oz) half-pint glass preserving jars with lids and bands
METHOD:
Fill the water bath canner with water and bring it to a boil.
Sterilize jars and lids and set aside until ready to use.
Combine strawberries, lemon juice, and Balsamic vinegar 8-quart saucepan. Stir in pectin. until thoroughly combined. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Stir in freshly ground pepper. Remove from heat. Skim foam, if necessary.
Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply the band until the fit is fingertip tight.
Process in a boiling water canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. The lids should not flex up and down when the center is pressed.
