Strawberry, Black Pepper and Balsamic Jam

Posted 28 July 2013 by

Like the plain strawberry jam I made last month, this recipe for strawberry, black pepper and balsamic jam is adapted from one by Pam Corbin in the River Cottage Preserves book. (Fabulous book, I definitely recommend it.) Balsamic vinegar and black pepper are both classic ingredients to combine with strawberries, and their addition here make a lovely rich, spicy strawberry jam. I used about 1 tsp of ground black pepper, but you can add more or less to suit taste.

Strawberry Black Pepper and Balsamic jam

 

Strawberry black pepper balsamic jam on spoon

Ingredients (makes 2-3 340 g jars):

  • 500 g strawberries, hulled
  • 250 g granulated sugar
  • 250 g jam sugar
  • 50 ml lemon juice
  • 1 tbsp Balsamic vinegar
  • ground black pepper, to taste

(See the strawberry jam recipe for pictures of the jam-making.)

Prepare your strawberries by hulling them and cutting the bigger ones. Put 200 g of the strawberries with 200 g of the granulated sugar into a preserving pan, or other large pan, over a low heat.

With a potato masher, mash the strawberries into the sugar.

Add the remaining strawberries and simmer for 5 minutes.

Pour in the rest of sugar, the lemon juice, the balsamic vinegar and black pepper. Once the sugar has dissolved, bring it to a rolling boil. At this point, spoon a little out and allow to cool before tasting to adjust the pepper content. Boil for 8-9 minutes and then check for setting. You can do this by dropping a little of the jam onto a cold plate, and letting it set. Push it with your finger, and if it wrinkles, it should be set enough. If it’s still runny, boil the jam a little longer.

When the jam is ready, ladle it into hot, sterile jars and seal. The jam should keep for up to a year. It can be used wherever you would use ordinary strawberry jam, especially if you want that extra kick.

Strawberry black pepper balsamic jam in jar

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