Strawberry Balsamic Black Pepper Jam
Photo: Strawbery Balsamic Black Pepper Jam
Photography by Yvonne Duivenvoorden
This recipe makes 8 cups servings
|Per 1 tbsp (15 mL): about||-|
|total fat||0 g|
|sat. fat||0 g|
- Portion size: 8 cups (2 L)
The sweetness of strawberries, tang of vinegar and heat of pepper create a perfectly balanced preserve to enjoy with cheese and crackers.
- 12 cups 12cupsstrawberrystrawberries, hulled
- 1 pkg (49 g) 1pkg (49 g)light fruit pectin crystals
- 4-1/2 cups 4-1/2cupsgranulated sugar
- 1/4 cup 1/4cupbalsamic vinegar
- 1 tsp 1tspcoarsely 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.
Additional information :
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