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
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  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 […]

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