Strawberry Preserves with Black Pepper and Balsamic Vinegar

Strawberry jam in a glass jar and fresh strawberries

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 water canner with water and bring 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 1 minute, stirring constantly. Stir in freshly ground pepper. Remove from heat. Skim foam, if necessary.

Ladle mixture hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process in a boiling water canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Print Friendly, PDF & Email