Post by Sylvia on Aug 31, 2017 12:28:04 GMT -6
Strawberry Black Pepper Jam
this recipe makes a small quantity, i.e. 2 cups, but could be doubled or even trebled. I am nearing the end of our gorgeous Scottish strawberry season, hence the small amount
Ingredients:
•2 pounds fresh strawberries - cleaned and hulled
•4 cups sugar
•¼ cup balsamic vinegar
•1 tablespoon freshly ground or cracked black pepper
•juice of 1 lemon - (opt.), but strongly recommended.
Instructions:
Prepare jelly/jam jars by placing the jar and lids in boiling water for 10 minutes then turn down the heat and let simmer until the ja.m is ready. (I use the dishwasher for this part and finish off in the microwave for 30 seconds when needed).
Place strawberries in a *heavy bottomed saucepan.
Mash strawberries with a potato masher or fork.
Add sugar, balsamic vinegar, black pepper and lemon juice (opt.) then mix well.
Stir over low heat until the sugar is dissolved.
Turn heat to high until mixture comes to a full rolling boil. Stir often.
Turn the heat down but boil mixture until it reaches 220F on a candy thermometer. Watch closely and stir often.
Remove and drain the jars and lids from the hot water with tongs.
Transfer jam to hot sterile jars, leaving ¼ to ½ inch headspace, then seal with the lids. Process in a water bath if not eating immediately.
If the jam is going to be eaten right away, don't bother with processing, just refrigerate.*
* to * As I don't get around as well as I used to, always looking for ways of making life easier. I use a slow cooker, warm the sugar briefly add the fruit and mash down and stir until the sugar melts completely. Add the balsamic, lemon juice and black pepper and let it do away for a few hours giving it the occasional stir. Sometimes I put cracked black pepper into a small muslin bag (hate getting black bits in my teeth)
If just doing this small quantity I finish off in the microwave. I've never done water bath processing, just always made sure that everything is scrupulously clean and my jams and jellies, the ones that haven't been given to friends and family, are stored in a dark larder and keep for at least one year, obviously once opened refrigerate.
this recipe makes a small quantity, i.e. 2 cups, but could be doubled or even trebled. I am nearing the end of our gorgeous Scottish strawberry season, hence the small amount
Ingredients:
•2 pounds fresh strawberries - cleaned and hulled
•4 cups sugar
•¼ cup balsamic vinegar
•1 tablespoon freshly ground or cracked black pepper
•juice of 1 lemon - (opt.), but strongly recommended.
Instructions:
Prepare jelly/jam jars by placing the jar and lids in boiling water for 10 minutes then turn down the heat and let simmer until the ja.m is ready. (I use the dishwasher for this part and finish off in the microwave for 30 seconds when needed).
Place strawberries in a *heavy bottomed saucepan.
Mash strawberries with a potato masher or fork.
Add sugar, balsamic vinegar, black pepper and lemon juice (opt.) then mix well.
Stir over low heat until the sugar is dissolved.
Turn heat to high until mixture comes to a full rolling boil. Stir often.
Turn the heat down but boil mixture until it reaches 220F on a candy thermometer. Watch closely and stir often.
Remove and drain the jars and lids from the hot water with tongs.
Transfer jam to hot sterile jars, leaving ¼ to ½ inch headspace, then seal with the lids. Process in a water bath if not eating immediately.
If the jam is going to be eaten right away, don't bother with processing, just refrigerate.*
* to * As I don't get around as well as I used to, always looking for ways of making life easier. I use a slow cooker, warm the sugar briefly add the fruit and mash down and stir until the sugar melts completely. Add the balsamic, lemon juice and black pepper and let it do away for a few hours giving it the occasional stir. Sometimes I put cracked black pepper into a small muslin bag (hate getting black bits in my teeth)
If just doing this small quantity I finish off in the microwave. I've never done water bath processing, just always made sure that everything is scrupulously clean and my jams and jellies, the ones that haven't been given to friends and family, are stored in a dark larder and keep for at least one year, obviously once opened refrigerate.