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A simple strawberry spread with a touch of peppery heat, perfect with cheese, on toast or served with cold cuts.
This strawberry jam comes from my friend Wendy Barnett, former resident chef and instructor at Sur La Table, and it’s a jam I look forward to making every strawberry season. This is a small-batch recipe (no pectin required) and a little unexpected: sweet berries cooked with white balsamic vinegar and lots of freshly ground black pepper, which adds just enough heat to keep things interesting.
It’s perfect with cheese or cold cuts, but just as good on toast or an English muffin – and it’s hard to pass up a spoonful straight from the pot.
Contents
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White balsamic strawberry jams
A small-batch strawberry jam that comes together quickly and stores well in the fridge: great to have on hand for an easy meal or for everyday toast.
Ingredients
- 16 ounce strawberries, hulled and cut in half
- ¾ cup Powdered sugar
- 2 tablespoons white balsamic vinegar
- 1 teaspoon freshly ground black pepper
Instructions
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Before starting, place two small plates in the freezer so that they are very cold: you will use them later to check if the jam is set. (The second plate is a backup in case the jam needs a little more time to cook.) If you don’t use the second plate, be sure to take it out of the freezer when you’re done.
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In a medium, heavy-bottomed saucepan, combine the strawberries, sugar, vinegar and pepper. Place the saucepan over medium-high heat and cook, stirring frequently, until the sugar dissolves and the mixture comes to a full boil. Reduce heat to medium-low and simmer, stirring often and gently mashing the berries as they soften (a potato masher or the back of a sturdy spatula works well), until the jam thickens, 10 to 15 minutes.
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To check for doneness, place a small spoonful of jam on a chilled plate and let sit for a few seconds. If you can slide your finger across it and the line holds (instead of coming back together), it’s ready. If it still seems loose, continue cooking for a few more minutes and test again. (If you have a candy thermometer, the jam is done when it reaches about 220°F/104°C.)
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Skim any foam from the surface of the jam using a small spoon.
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Let the jam cool slightly, then transfer it to clean jars or airtight containers. Refrigerate for up to 2 weeks or freeze for up to 6 months.
Nutritional information
Per serving (16 servings)Calories: 46kilocaloriesCarbohydrates: 12gFiber: 1gSugar: 11g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutrition information is provided as a courtesy and should not be construed as a guarantee. Data is calculated via an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these numbers should only be considered estimates. Various factors such as types of produce or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information of a given recipe. Additionally, different online calculators provide different results based on their own nutritional data sources and algorithms. To get the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your favorite nutritional calculator.
Gluten-free adaptable note
To the best of my knowledge, all ingredients used in this recipe are gluten free or widely available in gluten-free versions. There is hidden gluten in many foods; If you are following a gluten-free diet or cooking for someone with a gluten allergy, always read the labels on your ingredients to verify that they are gluten-free.
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