This jam haunts me the 2 months before strawberry season comes in. Every year I wish that I had made just 2 more jars of the stuff.
- 2 cups strawberries (about 1 pint), trimmed and quartered
- 1 1/2 cups sugar (or a little less if you like your jam tart)
- 3 tablespoons balsamic vinegar (my favorite part, so I go maybe 3 1/2 tablespoons)
- 3 tablespoons water
- 1 teaspoon cracked black pepper (or more if you like it spicy! Freshly cracked makes a huge difference too.)
In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. This stuff is super super hot, so do not be tempted to just dunk your face in. Preserves keep, cover
ed and chilled for 1 month, but I recommend that you use those jars how they are meant to be used, and can those suckers for a year worth of the best jam on earth!