Strawberry Balsamic Black Pepper Jam

[migration] empty title 585 Author: Canadian Living Credits: [migration] empty title 585

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Strawberry Balsamic Black Pepper Jam

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