Strawberry Balsamic Black Pepper Jam

July 26, 2011 |  by  |  Chef Demos

Laura_JamPastrygirl’s Laura Widener delighted our taste buds on Sunday with her demo on how to make Strawberry Balsamic Black Pepper Jam. Here’s the recipe!

Strawberry Balsamic Black Pepper Jam

  • 5 cups crushed Oregon strawberries (about 4 – 5 pints)
  • 1/4 cup lemon juice
  • 1/4 cup balsamic vinegar
  • 1/2 tsp black pepper (or more if desired)
  • 1/2 tsp butter
  • 1 package of powdered pectin
  • 7 cups sugar.

In a large sauce pan combine strawberries, lemon juice, vinegar, black pepper, butter and pectin. Stirring constantly and over high heat, bring to a rolling boil. Add sugar all at once and stir to combine. Bring back to a rolling boil while stirring constantly. Once at a boil, continue to cook for 1 minute. Portion into canning jars, leaving about 1/4 inch at the top, clean rims and seal. Process in boiling water that fully covers the jars for 10 minutes. Remove from water and let cool, turning upside down once in a while to distribute the berry solids evenly.
Makes 8-9 pint jars


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