Strawberry Balsamic & Black Pepper Preserves

This is a wonderful recipe for a strawberry balsamic and black pepper jam that pairs well with cheese and charcuterie. Make extra for hostess gifts and you’ll be sure to get invited over for dinner more often!

Ingredients

• 4 cups crushed organic strawberries
• 3 cups sugar
• 1  box Certo Light Pectin
• ½ cup cup balsamic vinegar
• 1 tbsp coarsely cracked black pepper or to taste

Make it!

Hull berries and process in a food processor – pulse only 3 times per batch so it is the consistency of fresh salsa not mush.

In a large stock pot heat strawberries until they start to release juices – add water is you need some.

Combine  fruit pectin crystals with 1/4 cup (50 mL) of measured sugar and add pectin mixture into fruit on the stove.

Stir over high heat until mixture comes to a full boil. Add remaining sugar (I know, it’s a lot of sugar but it does really need it to bring out the bright strawberry flavour). Continue to cook and stir over high heat until mixture comes to a full rolling boil. Boil hard 1 minute, stirring constantly. Wipe off hot spatters from boiling jam off your arms, the stove, the floor, etc. Prevent burns by keeping a wet cloth near you this is dangerous stuff, folks.

Add balsamic and black pepper.

Remove from heat and keep stirring. You can skim off the foam now as well.

Can in a boiling water bath.

Ladle into warm, sterilized jars filling up to 1/4 inch (0.5 cm) from rim and process in a boiling water bath for 10 minutes / pint or as required for your altitude.

More Garden Fresh Canning Recipes to Try

• The Best Ever Deli-Style Sour Pickles Recipe. Ever. Seriously.
• Infused Strawberry Vinegar Recipe for Delicious Salads + Improved Digestion
• Preserved Lemons Recipe
• Olive and Fig Tapenade
• Lavender Soda + Lavender Syrup + Lavender Lemonade
• Chive Blossom Vinegar and Vinaigrette