Strawberry Balsamic Black Pepper Jam Recipes

STRAWBERRY, BALSAMIC AND BLACK PEPPER JAM

Steps:

• If you will be testing your jam with the Cold Plate Test (see below), place a small plate in the freezer to cool before starting your jam.
• Prepare the strawberries by hulling, washing, draining well, then halving or quartering, if large. Weigh the prepared strawberries, recording the weight, then place in a large, non-reactive saucepan (not aluminum). *Mixture will bubble up considerably when it boils, to be sure to use a large pot).
• Weigh out an equal amount of white sugar as the weight of the prepared strawberries. (So if your prepared strawberries weighed 15 oz., weigh out 15 oz of white sugar. Add the sugar to saucepan with the strawberries. Add the juice of 1/2 lemon and stir to combine.
• Turn heat to medium under the saucepan and heat the mixture, stirring regularly until the sugar dissolves. Once mixture comes to a boil, increase the heat to medium-high. Use a potato masher to break down the strawberries a bit. Continue to boil the mixture, stirring occasionally, until mixture reaches 221F on a candy thermometer or the mixture passes the Cold Plate Test (see below). This usually takes about 10 minutes. *Mixture will produce some foam as it cooks. You can spoon off and discard if you like. I don't usually bother myself.
• Remove pot from heat. Add balsamic vinegar and black pepper and stir to combine. Carefully spoon jam into a clean jar (careful, it's hot!!). Fill to within 1/2-inch of the top. Place lid on jar and invert jar on a tea towel and allow to cool completely at room temperature. Place jar in the refrigerator and keep refrigerated at all times. Will keep in the fridge for 4-6 months. (Note that to store this jam at room temperature, you would need to follow safe canning procedures with sterilizing jars and lids and then processing the filled jars of jam in a hot water bath. Refer to a reputable canning source for instructions on how to do that.)
• *Testing for set with a cold plate: Set a dinner plate into your freezer before you start to make your jam. As your jam is coming close to setting, remove the plate from the freezer and drop a small puddle of hot jam onto the plate. Let stand a few second, then run your finger through the middle of the puddle. If the puddle runs back together, it is not set and you need to cook longer. If the path remains and doesn't run back together and the edges of the line are raised and/or wrinkled your jam is done.

STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM

Steps:

• Strawberry puree:
• Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
• Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
• Ice cream base:
• Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
• Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
• Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
• Ice cream:
• In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
• Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
• Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

STRAWBERRY BALSAMIC JAM

Steps:

• Combine sugar and vinegar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook uncovered until the sugar is dissolved.
• Add strawberries and thyme to the sugar mixture; bring to a boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes.
• Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container or transfer hot jam to sterilized jars and seal.

STRAWBERRY BALSAMIC BLACK PEPPER JAM

Steps:

• Crush or finely chop strawberries 1 layer at a time. Measure 6 cups.
• Mix pectin with 1/4 cup of sugar. Stir pectin mixture into berries and continue stirring while bringing to a boil over high heat.
• Add remaining sugar. Continue stirring and boil hard for 1 minute.
• Remove jam from heat. Add balsamic vinegar and pepper.
• Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.

STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR

Steps:

• In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.