Strawberry Preserves with Black Pepper and Balsamic Vinegar
Elevate your breakfast and cheese boards with the bold, sophisticated flavors of Strawberry Preserves with Black Pepper and Balsamic Vinegar. This small-batch recipe combines the natural sweetness of fresh strawberries with the tangy depth of balsamic vinegar, while a hint of freshly ground black pepper adds a subtle, unexpected kick. With just five simple ingredients and an approachable cooking process, these preserves are perfect for beginners and seasoned preservers alike. Spread over buttery toast, pair with creamy Brie, or swirl into yogurt for a gourmet touch to everyday dishes. Ready in under an hour, this versatile recipe is a must-try for preserving seasonal strawberries. Keywords: strawberry preserves, balsamic vinegar, black pepper, homemade jam, gourmet spreads.
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Recipe Information
Ingredients
- 900 g fresh strawberries
- 450 g granulated sugar
- 2 tbsp balsamic vinegar
- 0.5 tsp freshly ground black pepper
- 1 tbsp lemon juice
Instructions
Wash the strawberries thoroughly, hull them, and cut them into halves or quarters depending on their size.
In a large mixing bowl, combine the strawberries and granulated sugar. Stir well to coat the fruit. Allow the mixture to macerate for about 20-30 minutes until the sugar starts to dissolve and the strawberries release their juice.
Transfer the strawberry mixture to a large, heavy-bottomed saucepan. Place the pan over medium heat and slowly bring it to a boil while stirring occasionally.
Reduce the heat to a simmer and cook for 30-40 minutes, stirring frequently to prevent sticking, until the mixture thickens. Use a spoon to skim off any foam that appears on the surface.
When the preserve reaches your desired consistency, stir in the balsamic vinegar, black pepper, and lemon juice. Let it simmer for another 2-3 minutes to incorporate the flavors.
To test for doneness, place a small amount of the preserve on a chilled plate and run your finger through it. If it holds its shape and doesn't immediately run back together, it’s ready.
Remove from heat and ladle the hot preserves into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal tightly with lids.
Allow the jars to cool at room temperature. Store in the refrigerator for up to 3 weeks or process in a water bath for longer shelf life following proper canning guidelines.
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 526.3 g | 191% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 499.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1404 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
