A couple weeks ago my husband and I went to the Sunflower Market opening and managed to be some of the lucky early ones who came home with $50 worth of free goods. We did have to purchase something, but that wasn't a problem at all. They had strawberries on sale for 88 CENTS a POUND! I know - very exciting. And these weren't those dried up looking kind shipped in from Mexico. They were grown in California and looked as fresh as a spring morning. So we came home with 8 pounds. I spent the rest of the day making strawberry freezer jam. After two batches of that I wanted something different. In particular I wanted a recipe that didn't call for pectin because I was nearly out. After a quick search on the Internet I came across a recipe on Epicurious called Strawberry Preserves with Black Pepper and Balsamic Vinegar. It is the most interesting strawberry jam I've ever had. And I love it! I love that it is quick, easy, pectin free, somewhat lower in sugar, and an interesting and exciting flavor.
Just as a warning, I made my husband try it as I was cooking it and he turned up his nose at it. He thought it was too spicy. After sitting for a day in the fridge, though, it mellowed out and he loves it. Next time you have too many strawberries for your own good try out this recipe.
To save you some clicking here's a quick copy of the recipe:
Strawberry Preserves with Black Pepper and Balsamic Vinegar
- 2 cups strawberries diced
- 1 1/2 cups sugar
- 3 tablespoons balsamic vinegar
- 3 tablespoons water
- 1 teaspoon ground black pepper
When I did this batch I think I cooked it for close to 30 minutes. I'm still learning how to tell when jelly has "set" so cook it as long as you want. It only made about a pint. If you make more I'd recommend bottling them in a steamer or water bath, using new lids that will seal completely.
More Strawberry Recipes:
Homemade Fruit Spread
Strawberry Jam (canned)
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