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Strawberry, Balsamic Vinegar and Black Pepper Jam

A jam that has the sweetness as expected but with a hit of savouriness that can't be matched.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients

  • 1 Kg hulled strawberries
  • 750 g jam sugar
  • 100 ml balsamic vinegar
  • 1 tsp. cracked black pepper heaped

Instructions

  • Put all of the ingredients in to a heavy based saucepan and mash down with a potato masher. If you don’t own a sugar thermometer then place a plate into the freezer, as this will be the test plate to see if your jam will set.
  • Bring the pan to a simmer over a medium heat until the mix is silky. This is the point the sugar has dissolved and is important to ensure a smooth jam.
  • Increase the heat and rapidly boil until the jam reaches 105°C on a sugar thermometer. If you don’t have a thermometer then rapidly boil for about 10 minutes. Check by putting a bit onto your frozen plate and run your finger through. If it goes sticky and thick like a jam should it is ready. If not repeat in two-minute sessions.
  • Allow cooling in the pan then pour in to sterilised jars. The jars can be sterilized by rinsing in hot soapy water then placing in to the oven at 110°C for about ten minutes. The sterilization time and cooling of the jam works hand in hand to filling your jar. Complete by putting wax discs on top then securely fixing your lids.
  • Completely cool and enjoy as either a breakfast jam but can also be enjoyed with a little cheese and biscuits. Once opened, use within a week and keep in the fridge. Unopened the jam will keep in a cool place for 6 months.