Strawberry Preserves With Black Pepper And Balsamic Vinegar
Source: Epicurious
Ingredients
- 2 cups strawberries (about 350g), trimmed and quartered
- 1 1/4 cups sugar (down from 1.5C)
- 3 tablespoons balsamic vinegar
3 tablespoons water- 1 teaspoon cracked black pepper
Directions
- Place a few spoons on a small plate and place in the freezer.
- In a small heavy sauce pan, combine all ingredients and bring to a boil, stirring and skimming any scum from the surface occasionally, for 15 minutes or until it reaches 220 degrees and a small amount of the jam sets when put onto a spoon in the freezer for a few minutes.
Notes: I made it with about 1 tsp of pepper and it was just right. The pepper mellows after cooking, so don't fear if you taste it before cooking and it feels too strong. J loves this jam, it's his favorite!
Note 2: My mom made this and said she wouldn't add the water in anymore. We weighed ingredients, post trimmed and quartered (350g as the base) and it was too sweet. I think the strawberries need to be weighed with stems and everything next time.
Note 3: I made this with 1 1/4C sugar and it was just right, really not too sweet. You could go a little more sugar (ex. 1 1/3 C). With a small amount of strawberries (2 cups was about a pint), it only took like 10 minutes of vigorous boiling to reach 220 degrees
Note 2: My mom made this and said she wouldn't add the water in anymore. We weighed ingredients, post trimmed and quartered (350g as the base) and it was too sweet. I think the strawberries need to be weighed with stems and everything next time.
Note 3: I made this with 1 1/4C sugar and it was just right, really not too sweet. You could go a little more sugar (ex. 1 1/3 C). With a small amount of strawberries (2 cups was about a pint), it only took like 10 minutes of vigorous boiling to reach 220 degrees