Today’s reliable recipe comes from my sister’s kitchen in Anchorage, Alaska. The original recipe appears on A Big Mouthful and is titled “A Jam Class – Strawberry Jam with Aged Balsamic and Black Pepper.” This has quickly become a family favorite and stands alongside another favorite, Strawberry Rhubarb jam. Though it sounds like a grown-up flavor combination, the whole family — including the kids — loves it.
The photo above shows the jam spread on my favorite bread — the best and easiest peasant bread ever. Alexandra’s Kitchen “My Mother’s Peasant Bread”
Even though it’s mid-January and strawberry season is months away, save this recipe and make it this summer when berries are at their peak.
Strawberry Jam with Black Pepper and Balsamic Vinegar
Recipe adapted from A Big Mouthful
Ingredients
- 5 ounces freshly squeezed, strained lemon juice
- 1 to 1½ ounces aged balsamic vinegar
- 4 pounds fresh strawberries, hulled
- 2 pounds 10 ounces white cane sugar
- Freshly ground black pepper, to taste
Directions
For complete step-by-step directions and detailed tips, please refer to the original A Big Mouthful post titled “A Jam Class – Strawberry Jam with Aged Balsamic and Black Pepper.” The original guide includes helpful notes on texture, timing, and how to balance the sweet-tangy-bitter flavor profile that makes this jam so distinctive.
Note
A similar smaller-scale recipe appears on Epicurious under “Strawberry Preserves with Black Pepper and Balsamic Vinegar.” That version uses fewer strawberries and no pectin; it has received excellent reviews and many cooks say they would make it again. If you prefer a smaller batch or want to forgo pectin, that recipe is a great alternative to try.
Thank you for reading. I hope you enjoy making this jam when strawberries are in season — the balsamic and black pepper add an unexpected depth that makes it a standout on toast, cheese, or roasted meats.
Cheers!
Thank you for reading. I hope you enjoy making this jam when strawberries are in season — the balsamic and black pepper add an unexpected depth that makes it a standout on toast, cheese, or roasted meats.
Cheers!