Strawberry Balsamic Black Pepper Jam Recipes
STRAWBERRY BALSAMIC BLACK PEPPER JAM
I found this recipe on Canadian Living's web site, it's credited to The Canadian Living Test Kitchen. I have been looking for a good strawberry/balsamic jam recipe, and I was glas to find one that uses low-sugar pectin.
Provided by Natalia - St Louis
Categories < 60 Mins
Time 1h
Yield 8 half-pints
Number Of Ingredients 5
Steps:
- Crush or finely chop strawberries 1 layer at a time. Measure 6 cups.
- Mix pectin with 1/4 cup of sugar. Stir pectin mixture into berries and continue stirring while bringing to a boil over high heat.
- Add remaining sugar. Continue stirring and boil hard for 1 minute.
- Remove jam from heat. Add balsamic vinegar and pepper.
- Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 505.2, Fat 0.7, Sodium 2.3, Carbohydrate 129.2, Fiber 4.4, Sugar 122.5, Protein 1.5
STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR
Categories Condiment/Spread Fruit Brunch Cocktail Party Quick & Easy Low Sodium Vinegar Strawberry Summer Simmer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 Cups
Number Of Ingredients 5
Steps:
- In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.
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- Combine all ingredients in a deep pot. Bring slowly to a boil. (Really. Don’t let this boil over or you won’t think this is so easy.)
- While this is coming to a boil, mash some of the fruit so it combines with the sugar. Stir it all together well.
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- Select small, evenly sized strawberries and hull. If they are really small, leave them whole, otherwise, halve or quarter them.
- In a bowl, combine the prepared strawberries with the sugar and lemon juice. Stir to combine then cover loosely with plastic wrap and let them sit at room temperature for several hours. (To draw out the juices).
- When ready to cook, place the raspberries into a saucepan with 1/2 cup water. Bring to a boil and boil for a few minutes until the berries break down. Strain this mixture through a fine sieve, pressing the fruit lightly with the back of a spoon to extract all the juice. Add the collected raspberry juice to a large saucepan and discard the raspberry pulp and seeds. Pour the strawberries into the sieve and collect the juice, reserving the strawberries to add later. Add the strawberry juice to the raspberry juice in the saucepan and bring to a boil. Skim off any foam, as needed, and continue cooking over high heat. Cook until the juice reaches 220° F. on a candy thermometer.
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