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!
+ 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.