I picked up a huge basket of local strawberries today and knew I’d want to make a bit of jam out of some of them … but not all of them because I wanted to eat a big bowl of them, too. So, I adapted a larger jam recipe into a small-batch jam recipe and here it is. If you want to make more jam than 4 cups, simply double the recipe.
Strawberry Balsamic Black Pepper Jam is yummy! Enjoy with cheese and crackers or for a little heat on your toast on a cold winter morning.
Strawberry Balsamic Black Pepper Jam
Summary: This is a nice change from the sweet, classic strawberry jam. The balsamic adds a depth of flavour to the strawberries and a bit of spice from the pepper.
- 6 cups of strawberries, hulled (to produce 3 cups of crushed berries)
- 1 pkg. light fruit pectin crystals
- 2 1/4 cups granulated sugar
- 2 Tbsp. balsamic vinegar
- 1/2 tsp. coarsely cracked black pepper
- In a large Dutch oven or non-aluminum pot, use a potato masher to crush strawberries one layer at a time (to yield 3 cups).
- Mix pectin crystals with 1/4 cup of the sugar. Stir into berries and bring to a full rolling boil over high heat, stirring constantly with a wooden spoon. Stir in remaining sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat. Skim off foam with metal spoon. Stir in balsamic vinegar and pepper.
- Fill prepared jars with hot jam, leaving 1/4 inch headspace. Wipe rim and cover with prepared lids. Screw on bands until resistance is met then increase to fingertip tight. Boil in a Boiling Water Bath canner for 10 minutes.
Number of servings (yield): 4cups of jam
Adapted from a Canadian Living recipe | Photo