The sweetness of strawberries, tang of vinegar and heat of pepper create a perfectly balanced preserve to enjoy with cheese and crackers.
- Portion size 2 servings
- Credits : Canadian Living Magazine: June 2006
- 12 cups strawberries hulled
- 1 pkg (49 g) fruit pectin crystals
- 4 1/2 cups granulated sugar
- 1/4 cup balsamic vinegar
- 1 teaspoon coarsely cracked black pepper
In large Dutch oven or preserving pot and using potato masher, mash strawberries thoroughly, 1 layer at a time, to make 6 cups (1.5 L).
Mix pectin crystals with 1/4 cup (50 mL) of the sugar; stir into berries and bring to full rolling boil over high heat, stirring constantly with wooden spoon. Stir in remaining sugar; return to full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim off foam with metal spoon. Stir in balsamic vinegar and pepper.
Using funnel and 1/2-cup (125 mL) measure, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 0 mg
- Protein 0 g
- Calories 32.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
- Iron 1.0
- Vitamin C 7.0