This is a soft-set jam with the consistency of a loose fruit spread. The balsamic vinegar turns the jam a deep purple and adds a tartness, which is unidentifiable as vinegar, and the black pepper provides a slow, pleasant heat. This recipe will make approximately 2 cups (or four half pints) of jam.
4 cups mashed strawberries
2 cups sugar
4 tablespoons of a good quality balsamic vinegar
2 teaspoons of freshly ground cracked black pepper (grinder set on largest setting)
Place strawberries and sugar and a non-reactive container and refrigerate for a few hours, even up to overnight. This will allow the fruit to macerate and dissolve most of the sugar prior to cooking.
Before you begin cooking the fruit, prep and prepare your jars for water bath canning. If you are new to canning or need a refresher, Ball, is the universal canning guru. I am not receiving any compensation from Ball or any of their affiliates. I am attaching a link to their site because they are just so good at what they do. In my opinion, they set the gold standard for canning. Following is a link to their site:
Place the strawberry and sugar mixture in a heavy skillet that is deep enough to hold the mixture and allow it to boil without boiling over. Place over high to medium high heat and stir to dissolve any remaining sugar crystals. Allow mixture to come to a boil, reduce heat to keep it at a low and stir occasionally to keep the strawberries and sugar from burning. Once the berries have reduced to half in volume (this can take anywhere from 30 minutes on up) add the balsamic vinegar and cracked black pepper and cook for about 5 minutes more.
Remove prepared jars from canner. Fill jars to about 1/4 inch from top. Apply lids and rings and place back into the canner. Allow water to come to a boil and process for 10 minutes. Remove jars from counter and place on a heat proof surface. Listen for the distinctive “pop” or “click” to indicate that the jars have sealed. Allow jars to sit, undisturbed, for about 24 hours, check the seal, and if sealed properly, remove rings and store in a cool, dark area. (I have shelves in a rarely used guest room that I store my canned goods.)
Any jars that have not sealed, place in the refrigerate as they are not safe for room temperature storage.
I plan on enjoying my jam over brie with a glass of red wine and some crackers.