Strawberry Balsamic Pepper Jam

I realize for most of the country, except maybe Spokane, the strawberry season is long gone.  But no matter, tuck this recipe away for next year (although I’m sure it would be fine with store bought strawberries).  THIS is the jam.  The Jam, if I may say it again.  I love strawberries, I love picking strawberries and I love canning strawberries.  Well, except when it gets towards hour 12 of processing, jamming and canning 20lbs of strawberries  – even I will admit I was waaaayyyy to optimistic.  But in retrospect, it was so worth it.  To look at all my gleaming jars of strawberry jam and strawberry preserves, it makes my heart happy.

There are a few things I love about this jam.  I love that is has balsamic.  Did you know, I was adding an extra “L” to balsamic for as long as I can remember.  I also love the deep ruby hue and the fact that it sets every time! (ohymygoodness! if you can jam you will appreciate this fact, and it sets with no pectin!!).  The intermingling of the strawberry, the pepper and the balsamic, well it did me in.  So much that I used my prized last few cups of strawberries to whip up another batch of this jam.  Here’s my recommendations, add the balsamic and pepper in batches and taste to your preference. I found a whole teaspoon of pepper to be slightly to much, but still tasty.  Don’t skip on the step 3, this is the magic step to making it set.

Need Canning Resources?  These are my go to’s:
National Center for Home Food Preservation
Ball Canning

There are a ton of blogs/sites that I visit, but the two above are good starting points.

Alec Stockwell’s Strawberry Jam with Balsamic Vinegar and Black Pepper

• 4 heaping cups of  whole strawberries
• 1½ cups of sugar
• ¼ cup of balsamic vinegar (5% acid or more)
• 1/2 -1 tsp ground peppercorns
• 3 Tbsp lemon juice

1. Wash, then hull the strawberries. If small, leave whole. If large, cut in half. Or really just cut them how you like.
2. In a non-reactive bowl, combine berries, sugar and lemon juice. Cover with cloth and allow to macerate about 24 hours (I placed my in the fridge).

1. Sterilize jars.
2. In a non-reactive pot, bring berry mixture to a boil.
3. Remove strawberries and continue to boil the liquid until it begins to thicken. Then return the strawberries to the pot and cook at a rolling boil, stirring frequently and skimming off foam, until it reaches the setting point. (The berries will still be holding their shape at this point.)
4. Add vinegar and pepper to taste; a full teaspoon will make quite a hot flavor; even ¼ teaspoon will give a good hint of pepper.
5. Let the jam rest on a low heat briefly and test to be certain you have reached the setting point, but be careful not to burn the jam.
6. Ladle into sterilized jars, seal and process for 10 minutes at a rolling boil (15 minutes for pint/500 mL jars).

Tagged as: Balsamic, canning, Strawberry Jam