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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Strawberry Black Pepper Jam Recipe

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This recipe for Strawberry Black Pepper Jam is from Tetford and District WI , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds fresh strawberries - cleaned and hulled
4 cups sugar
1/4 cup balsamic vinegar
1 tablespoon freshly ground black pepper
juice of 1 lemon - opt.
Directions:
Directions:
Prepare jelly/jam jars by placing the jar and lids in boiling water for 10 minutes then turn down the heat and let simmer until the jam is ready.
Place strawberries in a heavy bottomed saucepan.
Mash strawberries with a potato masher or fork.
Add sugar, balsamic vinegar, black pepper and lemon juice (opt.) then mix well.
Stir over low heat until the sugar is dissolved.
Turn heat to high until mixture comes to a full rolling boil. Stir often.
Turn the heat down but boil mixture until it reaches 220F on a candy thermometer. Watch closely and stir often.
Remove and drain the jars and lids from the hot water with tongs.
Transfer jam to hot sterile jars, leaving 1/4 to 1/2 inch headspace, then seal with the lids. Process in a water bath if not eating immediately.
If the jam is going to be eaten right away, don't bother with processing, just refrigerate.
Enjoy!
Number Of Servings:
Number Of Servings:
2 cups
Personal Notes:
Personal Notes:
Yes, really, black pepper in the strawberry jam. It may sound a bit strange, but it is delicious. Everyone who has received a jar from me has asked for more. Give it a try!

 

 

 

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