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!
I actually used frozen strawberries (as I missed the vignette which instructed to use fresh strawberries) and it turned out fine. The first batch took a while to gel up - I recommend boiling in high heat so it gels up faster.
Very nice. I had a lot of strawberries in my fridge and decided to use them in this. The first batch I made following directions exactly, but I had a hard time skimming the foam with the chunks of strawberries in it, so I made a second (doubled) batch, using less pepper and running the strawberries through the food processor first to smooth it out. It's cooling right now but seems to have turned out even better than the first batch. Delicious on toasted Italian bread!
I love strawberries and balsamic together, so why not make jam with them ;-) I decided to use some pectin because of past failures with sour cherry jam that was just cooked down. It came out perfect! I agree that an aged balsamic makes a world of difference.