Spring is upon us and we're back to preserving the seasons again. This jam has a nice combination of acidity, sweetness and spice. Use it on toast or jam, or even in a cocktail!
For the recipe:
- 440 grams of strawberries
- 300 grams of sugar
- 10 grams of aged balsamic vinegar
- juice from a 1/4 lemon
- black pepper to taste
You'll need a 9 oz jar
Wash, de-stem and cut the strawberries in half.
Combine all ingredients in a saucepan and bring to a boil.
Skim any foam that forms and continue cooking on medium high heat.
Test the consistency by seeing how the jam sets on a cold plate (previously cooled in freezer).
Jar it up and place upside down to seal! Keeps sealed for at least a year.