Strawberry Balsamic Black Pepper Jam

Preserved

Capture the best of your seasonal produce for later.

Strawberry Balsamic Black Pepper Jam
  • Yield:Makes 8 cups, or 8 half-pints
  • Active time:1 hour
  • Total time:1 hour 30 minutes
This recipe appears in:
Preserved: Strawberry Balsamic Black Pepper Jam

[Photograph: Lucy Baker]

Strawberry jam is usually sunny and simple, but it can also be dark and sophisticated. This version is spiced up with black pepper and aged balsamic vinegar. Pair it with ripe, creamy cheeses or dollop it on top of toast points with chicken liver mousse.

About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.

Ingredients

  • 7 cups sugar
  • 5 cups coarsely chopped strawberries (from about 3 farm stand boxes)
  • 1/4 cup best quality balsamic vinegar
  • 1 heaping teaspoon freshly ground black pepper
  • One (1.75-ounce) package regular powdered fruit pectin
  • 1/4 teaspoon unsalted butter

Directions

  1. 1.

    Measure the sugar into a large bowl and set aside.

  2. 2.

    Combine the strawberries, balsamic vinegar, and black pepper in a large, heavy-bottomed pot. Whisk in the pectin until dissolved. Add the butter and bring the mixture to a boil over medium-high heat. Add the sugar all at once and return the mixture to a boil, stirring constantly. Boil hard for one minute.

  3. 3.

    Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

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