Strawberry Mint And 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, MINT AND BLACK PEPPER JAM

Steps:

• 1. Wash, hull and halve or quarter strawberries depending on size. Place strawberries in a glass bowl. Add sugar. Zest both lemons and juice them. Add zest and juice the strawberries. Gently combine ingredients, cover bowl with parchment paper and refrigerate over night or a bare minimum of 12 hours. It's best to leave them for 24 hours.
• 2. Add strawberry mixture to to a large saucepan. Bring to a simmer over medium -high heat, frequently stirring gently, until the sugar has dissolved (approximately five minutes).
• 3. Remove from heat. Strain mixture through a fine mesh sieve, reserving fruit.
• 4. Return syrup to saucepan over high heat and bring to a hard boil. Continue to boil until temperature registers 220F on a candy thermometer.
• 5. Add reserved fruit, mint, black pepper and butter to the syrup. Continue to boil, stirring gently, for eight minutes. Remove from heat. Check for set by placing a small amount of the mixture on a saucer and placing in the freezer for a few minutes. If mixture gels, it is done. If not, return to a boil. Cook for one minute, remove from heat and check again.
• 6. Once jam has set, remove from heat and immediately fill prepared, hot jars. Run a knife or spatula around the inside of each jar to remove air bubbles. Carefully wipe the rims of each jar clean, place lids and tighten rings until "fingertip tight."
• 7. Process in water bath for 10 minutes. Remove to a clean dish towel out of direct sunlight. Allow to rest for 12 hours. Check jars for seal. Reprocess or refrigerate any jars that did not seal properly. Jam will keep in a call, dark covered for up to one year.