Saturday, July 24, 2010


 I love the sound of that little telltale POP! coming from the kitchen that lets me know my jellies and chutneys are properly insulated. Ooh! There it goes again! Three more and I'll know they're all ready for the pantry.

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?!


Susan Lutz said...

This looks amazing! If only you had included a recipe...

Hungry Passport said...

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.



Susan Lutz said...

Thanks! I ever get my sweet pickles canned before strawberry season ends, I'll definitely try it out. Looks delicious.