Ah, the joys of ADHD. I had planned on making a strawberry-cherry pie, then strawberry-rhubarb tarts, but when the steam had settled, my two pounds of luscious Driscoll strawberries found their way into a jam. Generally speaking, I’m not a huge fan of strawberry jam, because it tends to be both a little sweet and a little insipid for my taste, but I came across several recipes for a strawberry balsamic jam, and then the vision of serving it with an aged white Canadian Cheddar kicked in — no, wait; goat cheese! or maybe a stinky Roquefort! (see what I mean about the ADHD?) — so I committed to making a small batch.
Six ingredients. Six. No added pectin. Comparatively speaking, a fair amount of work for six four-ounce (118 ml) jars, but highly satisfying, especially when you give them away as gifts to a grateful palate (even if it’s your own).
STRAWBERRY BALSAMIC JAM (makes six 4 oz./118 ml jars)
2 lb./1 kg fresh strawberries
3 tbsp/45 ml lemon juice (fresh-squeezed, if you can get it)
1.5 cups/300 g granulated white sugar
4 tbsp/60 ml balsamic vinegar
1 tsp/5 g sea salt or kosher salt
1/2 tsp/1-2 g freshly ground black pepper
Rinse and hull strawberries. Place in a bowl with sugar and let sit for at least 1-2 hours (or overnight, if it’s convenient), mashing the strawberries after about 10-20 minutes.
Meanwhile, prepare jars and lids (which is to say, throw them in boiling water for a minimum of 10 minutes). [You have the option of making this a refrigerator jam if you don’t care to do the whole home canning thing; strictly up to you. I chose to preserve the preserve in the traditional manner. Otherwise, be sure to use it up within about 10 days.]
Place the strawberry and sugar slurry in a non-reactive saucepan, add the lemon juice, and bring to a boil on medium-high heat. Reduce heat to medium and continue to cook until jam is at the jell stage, stirring frequently and watching at least semi-observantly. [For me, this was about 45 minutes, but your pan and stove may bring about a different result, timewise; one of the recipes I read said you could get there in 30 minutes.] Add the balsamic vinegar, salt, and black pepper the last five minutes of cooking, stirring continuously. Remove the pan from heat.
Pour jam into hot, prepared jars, leaving 1/4″ headspace. Refrigerate immediately or seal and process jars for 10 minutes in a water bath canner. If processing in water bath, remove and let jars sit for 24 hours, ensuring a good seal. Remove bands and store for up to one year… if you think you can wait that long before finishing it all off.
[Thanks to my pal Susan Park for the suggestion of adding the salt; it cuts the sweetness nicely, and plays well with both the strawberries and the vinegar. And thanks to my cousin Sheryl for the gorgeous cutting board that served as a tray for the jars.]
One thought on “We Be Jammin’ (Specifically, Strawberry Balsamic Jam with Black Pepper)”
I love the idea of the salt in this recipe.with the vinegar!