Savoring Kentucky

It's good all over.

See our latest posts at News.

Enjoy weekly Hot Water Cornbread podcasts and recipes.

Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Strawberry Balsamic Black Pepper Jam

This is a rough recipe, made once from a hodge podge of others' recipes, and appreciated. It is low sugar, so it depends on pectin made for low sugar situations, and that makes it very easy to prepare. Try and see, and please share what you learn.

Ingredients

  • 1 quart fresh, ripe, excellent strawberries, capped, rinsed, and sliced or mashed into a large, heavy pot
  • 1/2 cup sugar
  • 1/3 cup good balsamic vinegar (I used Alesso organic white balsamic, to avoid muddying the beautiful color)
  • 1/3 cup water
  • 2 Tablespoons low sugar or no sugar pectin (I used Ball, and could have used less of it)

Method

Over medium low heat, bring to a boil that cannot be stirred down. That's it.

Bottle in clean jars, and, if you have the know-how and patience, process in a hot water bath to seal.

If not, do as I do: store in the refrigerator. Give it away and eat it up quickly.

Superb with mild or nutty cheeses, or as a relish with roast and braised lamb and pork. Not bad with grilled fish, either.

 

© Copyright Savoring Kentucky 2015-2020

These are Savoring Kentucky's fantastic, essential sponsors, whom we thank every day for supporting Kentucky's growing local food economy in thousands of skilled, smart ways:

 

Follow Savoring Kentucky on Bloglovin