Strawberry Balsamic Black Pepper Jam
The sweetness of strawberries, tang of vinegar and heat of pepper create a perfectly balanced preserve to enjoy with cheese and crackers.
Servings: 8 cups (2 L)
Ingredients:
Photo: Strawbery Balsamic Black Pepper Jam
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 32 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 8 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 7% |
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12 cups (3 L) strawberries, hulled
1 pkg (49 g) light fruit pectin crystals
4-1/2 cups (1.125 L) granulated sugar
1/4 cup (50 mL) balsamic vinegar
1 tsp (5 mL) coarsely cracked black pepper
Preparation:
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.
Additional Information
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Tip: A full rolling boil (220 F/104°C) is rapid, usually foaming or spurting, and cannot be stirred down.
Source
Canadian Living Magazine: June 2006
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