This is strawberry jam with balsamic reduction to give it richness and depth, and a little black pepper, just for the sass. It's better than anything I can find in the stores. I don't manage to make it every year, and when I don't, I'm always sorry. Not only is it good on a croissant, but I love it on a ham sandwich. Or all by itself, licked off a spoon when I'm standing in the open fridge door. The lemon chutney is good that way, too.
Maybe this isn't a strawberry's immortality, but it IS a lovely reminder of strawberry season much later on, when there's not a local berry to be had. This is something worth working up a sweat for and a sticky I don't mind cleaning, although I really shouldn't be mopping up the kitchen with my tongue.
Oops...did I type that out loud?!
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3 comments:
This looks amazing! If only you had included a recipe...
Hi Susan,
I used the basic recipe on the Sure-Jell box for cooked strawberry jam and added about a half teaspoon of black pepper (you can add as much or as little as you want) and a tablespoon of balsamic vinegar that I'd reduced to a really thick syrup, so that the extra liquid would be less likely to mess up the consistency of the jam.
Give it a try and let me know what you think.
Cheers!
Carol
Thanks! I ever get my sweet pickles canned before strawberry season ends, I'll definitely try it out. Looks delicious.
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