Hoosier Hill Farm Fruit Pectin
Buy Now →Ultimate Strawberry Black Pepper Balsamic Jam
Sweet strawberries, acidic white balsamic vinegar, & spicy black pepper make this one of the most amazing jams you’ll ever eat! From grazing boards to baked brie, atop grilled steak, or on a turkey sandwich, this jam will quickly become your favorite!
- Prep Time: 10
- Cook Time: 30
- Total Time: 45 minutes
- Category: jams, jellies, spreads, dips, condiments, chutney
- Method: stovetop
- Cuisine: jams, jellies, spreads, dips, condiments, chutney
Ingredients
- 5 cups chopped strawberries (about 3 cups crushed)
- 1/4 cup white balsamic vinegar (can use fresh lemon juice as well)
- 3 Tablespoons Hoosier Hill Farm Fruit Pectin
- 3 cups granulated sugar
- 1 teaspoon butter, unsalted
- 1 Tablespoon freshly cracked pepper (not pre-ground)
Instructions
- In a heavy bottomed pot, add the strawberries and give it a few mashes. Next, add the white balsamic vinegar, and pectin. Give it a stir. Place the pot over medium heat and stir. As the berries start to break down and give off its juices, use a masher and smash the berries down. You can leave bigger pieces if you prefer but mashed with small bits is what we’re going for in this recipe.
- Bring the pectin picture to a rolling boil. Add in the sugar and stir. Bring the mixture back to a rolling boil. During this time, skim off the foam. Add in the butter as that will help collect the foam and make it easier to remove.
- Once it’s at the rolling boil stage, set a timer for 1 minute exactly and stir constantly. When the timer is up, remove from the heat, stir in the pepper, and jar accordingly.
Equipment
Notes
*Recipe makes about 3 pints