Strawberry Balsamic Black Pepper Jam

In Australia, it is strawberry season and this jam is a fantastic way to use any excesses you may have acquired. It is a delicious twist on the ordinary strawberry jam, with the balsamic and the black pepper cutting through the sweetness of the strawberry. Enjoy with toast, on croissants, on scones or just by itself!


Serves: Makes about 1 litre
Cooking Time: Preparation 15 minutes, cook for 45 minutes – 1 hour, overnight in the refrigerator before use.


+ 6 cups strawberries, chopped
+ 4 1/2 cups sugar
+ 7 tablespoons balsamic vinegar
+ 5 teaspoons of cracked black pepper


Chop strawberries into small pieces, roughly 1 cm x 1 cm. Place all ingredients in a small heavy saucepan, and bring to a boil, stirring, and skimming the surface. Simmer mixture, stirring and skimming foam occasionally, for approximately 30 minutes, or until thickened and translucent.

Remove pan from heat and cool preserves completely, before allowing to rest in the refrigerator overnight. Jam will keep, covered and chilled, 1 month. 

Original recipe sourced from Honey and Jam

4 thoughts on “Strawberry Balsamic Black Pepper Jam

  1. Oh my goodness this is by far the most delicious jam I have ever tasted. Coupled with the sour dough ensures a great start to every day.

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