Sweet strawberries, acidic white balsamic vinegar, and spicy black pepper make this one of the most amazing jams you’ll ever eat! From grazing boards to baked brie, atop grilled steak, or on a turkey sandwich, this jam will quickly become your favorite!
This post is being sponsored by my friends at Hoosier Hill Farm featuring their amazing Hoosier Hill Farm Fruit Pectin. As always, all opinions are my own. Thank you for supporting partnerships with brands I trust and believe in.
Your New Favorite Jam
This jam is well, my jam! It has been a favorite of mine for decades. I’m all about pairing two opposite flavors together – in this case, sweet and peppery.
What you get is something TRULY crave-worthy and something you honestly can’t get enough of!
Chop The Strawberries
It’s always easiest to start with sliced/chopped strawberries than whole ones when you make jam. The only time I leave them whole is when I make preserves when I want huge bits of berries.
Grab Your Ingredients
What I love about recipes like this is it only takes a few ingredients to make something truly magnificent. I’ve been making this jam for gosh, 30+ years. It’s my top 3 favorite jams ever. So let’s grab our ingredients:
- Hoosier Hill Farm Fruit Pectin
- Fresh Strawberries
- White Balsamic Vinegar
- Freshly Cracked Black Pepper (do not yes already pre-ground as that will muddy the color)
Gently Mash The Strawberries
When you put the strawberries in the pot, gently start to mash them. They will be first so they won’t mash too much. As they cook down they will. This is just to get a little bit of juice started for when you put the Hoosier Hill Farm Fruit Pectin in the pot.
Add The Pectin and White Balsamic Vinegar
Once you sprinkle it in, mix it up and then put the pot over medium heat. You want to bring it to a rolling boil.
As you’re making this jam you’ll want to mash the berry mixture and bring it to a rolling boil. This is where, even as you stir it, the mixture still continues to bubble and boil.
Once it’s at this stage, stir in the sugar and bring it back to a rolling boil. During this time start to scoop off the foam. Adding in the butter now will help collect the foam and make it easier to scoop out. Make sure to stir constantly.
When it reaches a full rolling boil, set a timer for 1 minute exactly and stir, stir, stir. As soon as that minute is up, remove from the heat, and stir in the pepper, Jar/can these accordingly.
Chef’s Tip for Adding Butter To Jam
You’ll notice as you’re jam is cooking down, it will start to create a ‘foam’ on the top. By adding in just a bit of butter to the process, it will help to cling to the foam and make it so you can scoop it off the top.
Small Batch Jam
Since it’s just the two of us, I tend to only make ~3 pints of jam. I tend to keep one in the fridge and for the others, I will use a water bath method.
Water Bath Canning Method
You can absolutely preserve this using a water-bath method. Since this is such a small batch recipe, you may want to quadruple it.
When I can my jams and jellies, I typically let them set in Water Bath Canning Set for ~10 minutes, and then when I remove them, flip the cans upside down on a cooling rack for at least an hour. Don’t ask me why I flip them upside down – that’s just how Mom did it so I do it too.
- As the jam is cooking, heat the water bath canning pot over medium heat. You want it at least 1/2 way filled and brought to a simmer.
- Pour the jam into the jars, remove any air bubbles in the jar, clean the edges, and place the lid and band on. Tighten the lid to ‘finger tightness”
- Use a jar lifter and place the jars in the canner on the rack. Be sure the jars do not touch each other. Make sure the water covers the jars by 1-2 inches. If it doesn’t, pour boiling water overtop.
- Bring to a boil and once it starts to boil, set the timer for 10 minutes.
What is Fruit Pectin Powder?
Hoosier Hill Farm Fruit Pectin is a specially formulated fruit pectin blend that reacts with the fruit’s own sugars and acid to cause a jelling effect in homemade jellies and jams.
It’s a naturally occurring thickening agent found in many fruits. We use it to create a stable, gelled-like consistency to fillings, jams, and jellies when cooked.
Why I Trust Hoosier Hill
I’ve been using their products for gosh, almost 20 years. From their buttermilk powder to fruit pectin, and white cheddar cheese powder to their latest cheese sauce mixes – I simply love them! I know each and every batch I open I’m going to get the same amazing quality. I trust in their products and so should you!
This midwestern company creates wholesome products. Simply put, “Wholesome starts with Hoosier”.
Ways To Serve Ultimate Strawberry Black Pepper Balsamic Jam
As you can see from the pictures, this jam is pretty versatile. From a simple buttered baguette to a steak crostini, this jam ROCKS! Below are a few suggestions:
- Steak Crostini – Grilled tri-tip, brie cheese and a big dollop of Strawberry Black Pepper Balsamic Jam on top served on a toasted crostini
- Sandwich – favorite bread, roasted turkey, smoked gouda and this jam is incredible
- Over Cream Cheese – place a block of cream cheese on a dish, let it come to room temperature then spoon over the jam. Serve with crackers or crostini
If you wish, you can freeze this jam by adding it to prepared jars, wiping the rims and threads to ensure they are clean, closing the lids tightly, and allowing it to it at room temperature undisturbed overnight. At this point, you can put it in the freezer for up to a year.Print
- 5 cups chopped strawberries (about 3 cups crushed)
- 1/4 cup white balsamic vinegar (can use fresh lemon juice as well)
- 3 Tablespoons Hoosier Hill Farm Fruit Pectin
- 3 cups granulated sugar
- 1 teaspoon butter, unsalted
- 1 Tablespoon freshly cracked pepper (not pre-ground)
- In a heavy bottomed pot, add the strawberries and give it a few mashes. Next, add the white balsamic vinegar, and pectin. Give it a stir. Place the pot over medium heat and stir. As the berries start to break down and give off its juices, use a masher and smash the berries down. You can leave bigger pieces if you prefer but mashed with small bits is what we’re going for in this recipe.
- Bring the pectin picture to a rolling boil. Add in the sugar and stir. Bring the mixture back to a rolling boil. During this time, skim off the foam. Add in the butter as that will help collect the foam and make it easier to remove.
- Once it’s at the rolling boil stage, set a timer for 1 minute exactly and stir constantly. When the timer is up, remove from the heat, stir in the pepper, and jar accordingly.
*Recipe makes about 3 pints
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