Prep 10 mins
Cook 20 mins
Use fresh strawberries, only freshly cracked black pepper, and the best balsamic you can afford. I actually prefer it with just the balsamic and strawberries. Recipe is from Gourmet.
- 2 cups strawberries, trimmed and quartered (about 1 pint)
- 1 1⁄2 cups sugar
- 3 tablespoons balsamic vinegar
- 3 tablespoons water
- 1⁄2-1 teaspoon cracked black pepper (optional)
- In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.
We're addicted to this jam -- it's delicious! I tend to be vinegar-phobic so cut that in half; we also adore black pepper, so increase it by half. Also, once the strawberries cook down, I use a potato masher to break them up a bit more and I like that consistency. The black pepper kick in this jam is really fun, and it's great on toasted English muffins, as well as on peanut butter & jelly sandwiches (made with whole wheat bread.) I wish this was a canning recipe so I could make more at a time and store it on a shelf - we love it!
Oh boy, this one's dragging my heart around. Stop it!
Simply amazing! Used over Honey Vanilla Pound Cake for strawberry shortcakes and it was incredible!