EASY STRAWBERRY BALSAMIC BLACK PEPPER JAM
Easy Strawberry Balsamic Black Pepper Jam - This flavor combination is amazing! It's sweet, spicy and super delicious as an appetizer, in sandwiches, on pizza, as glaze for grilled chicken, fish, pork....
Provided by Chris Scheuer
Categories Jams and Jellies
Number Of Ingredients 5
Steps:
- Wash and rinse glass** or plastic containers and lids in the dishwasher or with hot soapy water. Dry thoroughly.
- Measure exactly*** 4 cups of sugar into a medium-size bowl.
- Stem and crush strawberries. Don't try to use a blender or food processor for this step, as you want some small pieces of strawberry to remain (I like to use a potato masher). Measure exactly** 2 cups prepared fruit into large microwave-safe bowl.
- Stir in sugar till thoroughly combined. Place bowl in microwave and cook on high for 3 minutes. Remove from microwave and stir well.
- Add balsamic vinegar to strawberry mixture and stir. Add liquid pectin and stir continuously for 3 minutes. Take a taste to make sure the sugar is dissolved. If it still tastes a bit grainy, stir for another minute or two until almost all sugar is dissolved. Add pepper and stir till combined.
- Fill containers immediately (you don't want jam to start to "set" before you get it into the jars) to within ½ inch of top. Don't fill any higher as mixture will expand a bit in the freezer. Wipe off top edges of containers and cover with lids.
- Let stand at room temperature 24 hours. (I love the look of beautiful, vibrant red jam stacked up on my kitchen counter - call me old-fashioned, but there's something about it that makes me smile.) Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.
STRAWBERRY BALSAMIC BLACK PEPPER JAM
I found this recipe on Canadian Living's web site, it's credited to The Canadian Living Test Kitchen. I have been looking for a good strawberry/balsamic jam recipe, and I was glas to find one that uses low-sugar pectin.
Provided by Natalia - St Louis
Categories < 60 Mins
Time 1h
Yield 8 half-pints
Number Of Ingredients 5
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.
Nutrition Facts : Calories 505.2, Fat 0.7, Sodium 2.3, Carbohydrate 129.2, Fiber 4.4, Sugar 122.5, Protein 1.5
STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM
This recipe from Salt & Straw takes sweet, rich strawberry ice cream up a notch-honey balsamic vinegar adds some tang and finely ground black pepper brings a little spice.
Provided by Tyler Malek
Categories Ice Cream Dessert Frozen Dessert Strawberry Honey Pepper
Yield 2 pints
Number Of Ingredients 17
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 PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR
Categories Condiment/Spread Fruit Brunch Cocktail Party Quick & Easy Low Sodium Vinegar Strawberry Summer Simmer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 Cups
Number Of Ingredients 5
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.
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STRAWBERRY, BALSAMIC AND BLACK PEPPER JAM
From seasonsandsuppers.ca
Estimated Reading Time 6 mins
- Select small, evenly sized strawberries and hull. If they are really small, leave them whole, otherwise, halve or quarter them.
- In a bowl, combine the prepared strawberries with the sugar and lemon juice. Stir to combine then cover loosely with plastic wrap and let them sit at room temperature for several hours. (To draw out the juices).
- When ready to cook, place the raspberries into a saucepan with 1/2 cup water. Bring to a boil and boil for a few minutes until the berries break down. Strain this mixture through a fine sieve, pressing the fruit lightly with the back of a spoon to extract all the juice. Add the collected raspberry juice to a large saucepan and discard the raspberry pulp and seeds. Pour the strawberries into the sieve and collect the juice, reserving the strawberries to add later. Add the strawberry juice to the raspberry juice in the saucepan and bring to a boil. Skim off any foam, as needed, and continue cooking over high heat. Cook until the juice reaches 220° F. on a candy thermometer.
- Add the reserved, strawberries to the pot, along with the black pepper, and balsamic vinegar. Bring to a boil once more. Skim, return to a boil, cooking for about 5 – 8 minutes while stirring gently. Check the set using a candy thermometer (or alternately, a cold plate – see tip below). The strawberries should be translucent and the temperature should have reached 220° F. on a candy thermometer.
AMAZING BLACK PEPPER STRAWBERRY JAM …
From thisishowicook.com
Cuisine AmericanCategory PreservesServings 1Total Time 20 mins
- Combine all ingredients in a deep pot. Bring slowly to a boil. (Really. Don’t let this boil over or you won’t think this is so easy.)
- While this is coming to a boil, mash some of the fruit so it combines with the sugar. Stir it all together well.
- After it comes to a rolling boil, let it boil for 15 to 20 minutes or until the fruit has become darker and somewhat thick.(Here in the mile high I let it boil about 17 minutes and that is not scientific, but the set point of jam is 211 in Denver, 220 at sea level, so you can check it if you want. There is also a cool saucer test if you like, but I’ve never tried it.)
- Stir the mixture here and there. You will see scum. It is that foamy stuff. Under it is the glistening red juice. Skim the scum so your jam will be pretty.
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