Peppered Strawberry Balsamic Jam

Weathered Eye Farm | Kay Carney About Penzeys Pepper

Introducing Penzeys Pepper! First off this is great pepper; the best really. If you are a fan Penzeys Freshly Ground Pepper, you will like the flavor of Penzeys Pepper even more. If there was a weakness to the Freshly Ground, its particle size was slightly too large to work well with foods that were neither hot nor moist. So for Penzeys Pepper we start with the same great blend of Tellicherry and Tellicherry Special Bold Peppercorns from India but now we’ve added about 20% finer ground pepper, which may seem like a small thing, but when it comes to foods like sandwiches, salads or simply a hard-boiled egg, the flavor comes through so much better.

For each jar of Penzeys Pepper sold, we will donate one jar of Penzeys Pepper to an organization that feeds those in need.

Peppered Strawberry Balsamic Jam | Vegan and Gluten Free

Serving | 3 1/2 Pint Jars Prep time 10 min.

Cook time 45 min.

Total 60 min.

Ingredients

• 2 cups strawberries

• 1 1/2 cups cane sugar

• 3 tablespoons balsamic vinegar

• 3 tablespoons water

• 1 -2 teaspoons Penzeys Pepper
  

Directions

1. Prepare strawberries by washing, draining and removing stems.

2. Add berries to a heavy-bottomed pot along with sugar and water.

3. Place the pot on medium-high heat to dissolve the sugar, stirring regularly. Once the sugar is dissolved, reduce the heat to low.

4. Simmer on low heat for 45-60 minutes. As foam rises to the top, skim it off with a spoon. Stir once in a while to make sure the jam is not scorching at the bottom of the pot.

5. Stir in balsamic vinegar and pepper.

6. Coll thoroughly before placing in containers.

This is not a canning recipe. Refrigerate in a sealed container and use for approximately 1-month.

Peppered Strawberry Balsamic Jam