Strawberry Balsamic Black Pepper Jam

Strawberry Balsamic Black Pepper Jam | A Sweet Baker

On Saturday morning I woke up bright and early (well I’d say early, but I didn’t feel so bright) to go strawberry picking with my two boys, Isaac and Joshua.   When we arrived at the strawberry patch one son gladly came along and picked (and ate) while the other one stayed in the truck trying out his new DS game.  This year I couldn’t believe the amount of strawberries.  They were so plentiful.  I think the amount of sunshine and rain our area had helped out with that.  We managed to go home with four 4 L baskets of these mouth-watering strawberries.  Thanks to my old sewing teacher and her mom for helping fill two of our baskets for us!  It was a beautiful morning!

First thing I had to do was wash all the berries and cut the tops off.  Since I left them overnight before doing this, some got a little squishy and rotten, but not too many.  I didn’t realize how long it would take to clean and cut up 16 L of strawberries!Strawberry Balsamic Black Pepper Jam | A Sweet Baker
Mashing the juicy berries with my trusty ol’ potato masher!

Strawberry Balsamic Black Pepper Jam | A Sweet Baker

After all the cooking was done, I finally added the balsamic vinegar and crushed black pepper.  Notice the plate the pepper is on?  I had to include something of my Mere’s (my grandma) today, which is her teacup plate, because homemade strawberry jam always reminds me of her.

Strawberry Balsamic Black Pepper Jam | A Sweet Baker

This jam turned out great.  My husband thinks it a little too sweet (surprising, since he has a big sweet tooth) but I think it balances out the balsamic vinegar and pepper perfectly.  The cute labels on my jars are from

Strawberry Balsamic Black Pepper Jam
6 cups crushed strawberries
1 pkg. (49g) light fruit pectin crystals
4 1/2 cups white granulated sugar
1/4 cup balsamic vinegar
1 tsp. coarsely cracked black pepper
Mix the package of fruit crystals with 1/4 cup (50 mL) of the sugar and stir into the strawberry mixture and pour into a large dutch oven. Bring to a full rolling boil over high heat; stirring constantly with wooden spoon.  Stir in remaining sugar;  bring back to a rolling boil for one minute, stirring constantly.
Remove from heat.  Skim layer of foam with metal spoon.  Stir in balsamic vinegar and black pepper.
Using funnel and 1/2-cup (125 mL) measure, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Makes 8-1 cup (250 mL) servings.
Recipe: From Canadian Living
Homemade Hot Cross Buns | A Sweet Baker

Homemade Hot Cross Buns + Two Giveaways! #GayLeaFoods

Guess what?  I have TWO giveaways for you today! The Easter Bunny is coming this weekend and we’ll be waking up to these Homemade Hot Cross Buns, with Gay Lea butter of course, for breakfast.  Most of my family are not fans of the dried fruit peel that’s normally in Hot Cross Buns so the […]

Homemade Coconut Larabars | A Sweet Baker

Homemade Coconut Larabars

Lately I’ve been trying to eat healthy and I’m trying to avoid any processed food. It’s actually not that hard but when it comes to having a little sweet treat there’s always added sugar and things I can’t pronounce. When I first tasted Larabars I loved them but at $1.69 each I knew I had […]

Cheesy Quinoa and Spinach Bake | A Sweet Baker

Cheesy Quinoa and Spinach Bake

A few years ago my husband made a tri-color quinoa dish that was so tasty.  One layer was red (from sundried tomatoes), another layer was green (from pesto), and the final layer was light brown (from plain quinoa).  It was a time consuming dish to layer all the ingredients but the final dish was so […]

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

Pineapple Cupcakes with Strawberry Mousse Frosting

Sunday was my Dad’s birthday and to celebrate I made these Pineapple Cupcakes with Strawberry Mousse Frosting.  They were so moist and flavorful and the mousse frosting was the perfect addition. My family and I are not big frosting/icing fans so using this mousse as the frosting was the perfect solution.  I don’t know why […]

Homemade Strawberry Nutri Grain Bars | A Sweet Baker

Homemade Strawberry Nutri Grain Bars

It’s that time of year again when I’m starting to run out of homemade snack ideas.  Even though I just had a break from baking treats/snacks, I feel like a need some new ideas and inspiration. I want my kids to have a little treat in their lunch everyday but I also want it to […]

Doodle Your Pillsbury Toaster Strudel | A Sweet Baker

Doodle your Pillsbury Toaster Strudel and Win! #Strudelgram

Just hearing the word ‘morning’ makes me cringe. I am not a morning person and I hate getting up to an alarm.  Making everyone breakfast during the week is the last thing on my mind when I wake up.  I just want to be left alone to get ready for work and get the kids […]


  1. [...] enough to make jam, bake with some, and then freeze some for the winter months.  Last year I made a Strawberry Balsamic Black Pepper jam and a Strawberry Vanilla jam that everyone in my family loved.   This year I think I might [...]

Leave a Reply