Strawberry Jam (Balsamic and Black Pepper)

The sweetness of strawberries, tang of vinegar and heat of pepper create a perfectly balanced preserve to enjoy with cheese and crackers.

12 cups strawberries, hulled (3 L)
1 pkg light fruit pectin crystals (49 g)
4½ cups sugar (1.125 L)
¼ cup balsamic vinegar (50 mL)
1 tsp. black pepper, freshly cracked (5 mL)

In large Dutch oven or preserving pot and using potato masher, mash strawberries thoroughly, 1 layer at a time, to make 6 cups (1.5 L).

Mix pectin crystals with ¼ cup (50 mL) of the sugar, stir into berries and bring to full rolling boil over high heat, stirring constantly with wooden spoon. Stir in remaining sugar, return to full rolling boil and boil hard for 1 minute, stirring constantly.

Remove from heat. Skim off foam with metal spoon. Stir in balsamic vinegar and pepper.

Using funnel and ½ cup (125 mL) measure, fill hot 1 cup (250 mL) canning jars, leaving ¼” (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 cups (2 L).