Strawberry Jam Two Ways

Strawberry Balsamic & Black Pepper Preserves

Strawberry Balsamic & Black Pepper Preserves

(adapted from this recipe from Canadian Living)

Using the remaining 1/3 of  the Organic Strawberry Jam batch and add:

  • 4 more cups crushed strawberries
  • ½ cup cup balsamic vinegar
  • 1 tbsp coarsely cracked black pepper or to taste

Directions:  Bring this mixture to a boil again – a hard boil for 1 minute stirring constantly– and then can just like the strawberry jam.  Voila!  Strawberry Jam Two Ways.

About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

  1. Steph
    StephJuly 14,10

    Great recipe! I wouldn’t have thought to try that. Looks delish. Love the jars – can you point me in the direction to find some? :)

  2. Genevieve
    GenevieveJuly 14,10

    What a fantastic idea! That sounds like it’s be amazing. My mind of full of ideas for how to use the finished jam, too – I wonder if it’d be good shaken into a summer cocktail?

  3. Stevie
    StevieJuly 14,10

    Thanks Gen. I put some strawberry jam on my gruel this morning with blueberries, pumpkin seeds and raw cacao and goji berries. Hell Yeah!

  4. Nicole Kramer
    Nicole KramerJuly 14,10

    Oooh, I made a similar recipe over July 4th weekend and it was the best jam I’ve made yet!

  5. Linda
    LindaJuly 18,10

    What a great idea to add black pepper to balsamic strawberries! Never thought of that addition but I can just imagine it would work very well.

  6. Angela
    AngelaJuly 20,10

    YUM! Sounds heavenly!

  7. Michelle's Green Thumb
    Michelle's Green ThumbOctober 23,11

    I have been seeking inspiration today before hauling out some berries from the freezer to make more jam & jelly. This recipe sounds like what I was looking for!!

    I am going to try it with either loganberries or blackberries or maybe even salal…

    Thanks so much!!

    • Stevie
      StevieOctober 25,11

      Hi Michelle, I’m so glad you are inspired!

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