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This jam is amazing! It's sweet, spicy and super delicious!
I'll be the first to admit that I lost all sense of reason last week at the strawberry farm.
Scott and I had already picked a bunch of strawberries earlier in the season and we'd been enjoying them in salads, on our morning yogurt, handfuls of them as snacks, on ice cream, in salsa, even on pizza!
I went back to a nearby strawberry patch, not picking myself this time, but to buy enough to make a few jars of jam. As I chatted with the friendly woman behind the counter, I spotted a really nice boxful, brimming over the top with the sweet, ripe berries. Just as I was about to pay, the woman pointed to some boxes on the other side of the stand and said, "We also have the larger boxes over there".
Looking at the beautiful berries was my mistake - I couldn't resist. I answered, "Strawberries only come around once a year - and the season is so short. Why not?"
"Holy schmoly!" I said to myself when I got home and carried the BIG box into the house. "What did I get myself into?" I knew I only had a few hours to make use of the berries, as it was already pretty late in the day and I had plans to go out-of-town early the next morning.
So I set to work making Strawberry Freezer Jam. It's an easy task; other than washing and cutting up the berries, the jam comes together quite quickly. I almost always make freezer jam (vs. cooked jam) because it tastes so fresh, and there's none of the hassle of water baths and/or worries about jars not sealing.
Before I knew it, I had 4 beautiful batches of jam. That's 20 (yes 20!) 8-ounce jars of jam, all lined up like little soldiers on the kitchen counter! Bravo to me, I thought.
Then I looked to see how much of my stash was left. Yikes, there were still a LOTS of berries remaining. I was tired, but couldn't bear the thought of wasting any of them. More jam?
That's when I remembered seeing recipes for strawberry jam made with a splash of balsamic vinegar and lots of freshly ground black pepper. Pepper and strawberries. Really? At first the ingredient combination seemed quite odd to me, but I thought about all the rave reviews I'd read, and decided to create my own version.
I wondered if I could adapt my standby Strawberry Freezer Jam recipe to include balsamic vinegar and black pepper. I decided to give it a whirl. I was thrilled that it worked perfectly, and I could hardly wait to sample the new jam. Since it only takes about 30 minutes to whip up a batch of freezer jam, it wasn't long before I was able to (quite dubiously) take a little taste.
"Wow, wow, wow!" No one was home, but I didn't care that I was talking out loud to myself; although I couldn't wait to share it with Scott. And that was one of the first things I did when I returned home from my out-of-town trip. I spooned a generous amount of my new jam on top of cream cheese and showered it with finely snipped fresh basil. A stack of crackers was all that we needed to have a fabulous gourmet appetizer.
Since then, I've been finding lots of fun ways to use this Easy Strawberry Balsamic Black Pepper Jam. As a sandwich spread, over goat cheese, as a pizza base, with Brie - it also made a wonderful glaze for pan-seared salmon. It will be wonderful to have a stash of this in the freezer for gifts too. I thought of making a gift bag with some nice crackers, a log of goat cheese and a jar of this yummy jam. My sisters are coming to visit soon and I think I'll have one of these little gifts for each one when they leave (don't tell them though, I want it to be a surprise).
Oh yeah, and what I almost forgot to tell you is that I had enough of the remaining berries to make three batches of the pepper jam, another 18 jars! That's a total of.... oh never mind; it's a bit embarrassing that I truly did loose all sense of reason at the strawberry farm.
Whip up a batch of this wonderful jam, and I have a feeling you might just be "Wowing!" to yourself too. You might even find yourself going back to the strawberry farm. But if you see me there, just tell me to, "Go home!". Enough is enough!"
- 4 cups sugar
- 1 quart fresh strawberries This is about how many berries you'll need, see exact measurement below
- 1 packet pouch liquid fruit pectin (I use Certo which is a liquid pectin but you can also use SureJell, a powdered pectin, just follow the instructions inside the box for freezer jam.
- ¼ cup good quality balsamic vinegar*
- 1 tablespoon freshly ground black pepper don't use ground pepper, it will make your jam look muddy
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Wash and rinse glass** or plastic containers and lids in the dishwasher or with hot soapy water. Dry thoroughly.
-
Measure exactly*** 4 cups of sugar into a medium-size bowl.
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Stem and crush strawberries. Don't try to use a blender or food processor for this step, as you want some small pieces of strawberry to remain (I like to use a potato masher). Measure exactly** 2 cups prepared fruit into large microwave-safe bowl.
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Stir in sugar till thoroughly combined. Place bowl in microwave and cook on high for 3 minutes. Remove from microwave and stir well.
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Add balsamic vinegar to strawberry mixture and stir. Add liquid pectin and stir continuously for 3 minutes. Take a taste to make sure the sugar is dissolved. If it still tastes a bit grainy, stir for another minute or two until almost all sugar is dissolved. Add pepper and stir till combined.
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Fill containers immediately (you don't want jam to start to "set" before you get it into the jars) to within ½ inch of top. Don't fill any higher as mixture will expand a bit in the freezer. Wipe off top edges of containers and cover with lids.
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Let stand at room temperature 24 hours. (I love the look of beautiful, vibrant red jam stacked up on my kitchen counter - call me old-fashioned, but there's something about it that makes me smile.) Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.
*Balsamic vinegar can be crazy expensive. I'm not talking about the $200 per bottle kind. Actually America's Test Kitchen did a taste taste of grocery store balsamic vinegars and the winner was the "365" vinegar sold at Whole Foods. Trader Joe's also has a great 12 year aged balsamic.
**Don't worry about putting glass jars in the freezer. I've done this for many years and never have had a problem. 🙂 Just make sure to leave a half inch of room at the top to allow for expanding in the freezer.
And speaking of glass jars, I have a few favorites. Have you seen these charming Weck Jars? They are wonderful for gifting your jams, jellies and other canned goods. I also love these Quattro Stagioni jars.
***Making jam is a very exact science. Often when I cook, I add a "bit" of this or a "dash" of that - but not when making jam. If the proportions of fruit and sugar are not correct, the jam will not set properly. I learned this many years ago the hard way; instead of jam, I ended up with a soupy sauce that was only suitable for topping ice cream. Be sure to use an accurate measuring cup, spoon ingredients into cup, then level off with a straight-edged table knife.
Grab a magazine and set a timer for the stirring steps. Thorough stirring is essential when making freezer jam to ensure a smooth, not "grainy" finished product.Scrape the sides of the bowl frequently during the stirring process.
Yield: about 5 cups of jam
Margaret Hoyle says
I made your Strawberry freeFreezer Jam, it set up beautifully, just now had a snack of Toasted Buttermilk Crumpets with the said Jam...almost to die for.
Would it not be possible to take the made jam...1 jar and add balsamic and fresh ground pepper ..for no reason but to see and try.
Do you have a recipe for Frozen Rhubarb Jam...I love rhubarb done any which way.
Chris Scheuer says
Glad you enjoyed it, Margaret! We do not have a recipe for rhubarb jam but that is a great idea for the future 🙂
Mary says
I used dark balsamic and certo and they are not setting up, less stirring called for than your other strawberry freezer jam, and a darker color. Did the recipe mean to use what balsamic?
Chris Scheuer says
Hi Mary, this jam does call for regular balsamic vinegar so it is a little darker in color. Sometimes the set up does take a little longer but Certo does have a fix if it doesn't set up: https://www.myfoodandfamily.com/recipe/107820/certo-cooked-jam-jelly-remake-directions
Joanne says
My jam didn’t set. What do I do now?
Chris Scheuer says
Hi Joanne, it's hard to say what went wrong without having been right there in the kitchen with you. Certo does have a "fix" you could try: https://www.myfoodandfamily.com/recipe/108039/remake-directions-for-certo-freezer-jam-jelly
Miss Judy says
This sounded so fantastic i had to try it. I used a gourmet black walnut balsamic (it is what i had). This jam on a grilled turkey and goat cheese sandwich - heavenly! And the jam is super easy to make.
Chris Scheuer says
Thanks, Judy!
Candice says
I love sweet and peppery! There was this woman who make these cookies every year that contained pepper and I was the only person who would eat them. Sooo good. I do have 2 questions for you. Can you recommend a good pepper grinder and will Pompeian balsamic vinegar not make the cut in this particular recipe. We do not have a Whole Foods or Trader Joe's but I am assuming you can order online. Thank you. I swear I gain weight just looking at all your wonderful recipes. Have a wonderful 4th of July. Have you had the white strawberries that taste slightly like pineapple? I was wondering if they could be used for a recipe like this. It definitely would not have the vibrant color as strawberries do which is so appealing. I have access to both strawberries and the white strawberries which I am not sure is actually classified as a berry. They are done for this season but I was just thinking ahead. They are tasty just to pick and eat.
Chris Scheuer says
Hi Candace, we have a woman who makes a delicious black pepper cracker at our farmer's market. I love the combination too!
Regarding pepper grinders, I got this set on Amazon and really like it: https://amzn.to/3izGoR0
As far as balsamic vinegar, I haven't tried Pompeian but Bertolli Balsamic Vinegar of Modena is a reasonably priced grocery store balsamic that was rated #1 in a Cook's Illustrated review.
Helen says
I too went a little crazy at the strawberry farm. Lots of jam underway. I already make a very nice strawberry jam with Balsamic vinegar and pepper, but it honestly never occurred to me to make it as a freezer jam. Brilliant!!
Trying it today. Thanks!!
Chris Scheuer says
Haha! It's hard not to, with all those beautiful berries. Hope you enjoy it, Helen!
Linda says
Chris I thank you for this recipe. It is a real gem. I dispense it in 4 0z. jars to share with friends. So far two have put it on ice cream, One made a vinaigrette using walnut oil, and another suggested using it on brie.. We did try it with Camembert and it was delicious. I keep wanting to tell friends "hey, it's good on toast too." Next will be your pineapple-sriracha jam. Thank you again, Linda
Chris Scheuer says
I'm so glad you enjoyed it Linda! I think you will love the pineapple-sriracha jam too!
Sarah Pieters says
Could you please tell me where you get the jars that have the ridges all the way down them? They are beautiful! Thank you.
Chris Scheuer says
Hi Sarah, those are actually honey jars from Crate and Barrel. I like to use them for jam.
Lynn in AK says
A shortcut I use when I have lots of fruit/berries to process is to use my KitchenAid food grinder attachment on coarse grind. So fast and it leaves nice chunks of fruit or berries in my jam.
I recently found your site and am in love... such wonderful recipes and beautiful pictures. A feast for the senses! I can't wait to try this jam!
Chris Scheuer says
What a great idea Lynn, I will definitely keep it in mind for the next time I loose my sense of reason at the berry farm 🙂
Sandra says
You'll have summer stashed in the freezer for a long time
Marcy says
I had my own "Wow" moment about an hour ago. Delicious!!! Thank you for sharing, Chris, I have tried many of your recipes and have never been disappointed!
Madonna/aka/Ms. Lemon says
I can attest that your strawberry freezer jam is wonderful. I just made some last week. I'm going need a bigger boat... I mean freezer. 🙂
Tricia @ Saving room for dessert says
You are so creative Chris and such a great jam maker. I just can't seem to get it to set up good. Love the addition of pepper - very clever! Have a great weekend! Pinned!
Susan says
It's not quite strawberry picking season here in Wisconsin but, when it is, I would love to try your balsamic black pepper strawberry jam! Hopefully, I'll be able to start earlier in the day 🙂 Beautiful wooden set!
John/Kitchen Riffs says
We love the combo of strawberries with balsamic vinegar and black pepper! Wonderful if you roast the strawberries and use them in a salad (with goat cheese!). Haven't tried that combo in jam, though -- definitely should. And will. 😉 Thanks.
Claire @ Claire K Creations says
Chris I wouldn't have been able to resist the giant box either. Strawberries are just coming into season here and are still a little sour but I am obsessed. I can't wait for them to come down in price so I can start playing around with them. You definitely won't have to worry about jam supplies for a while.
Katie Zack says
Oh, no! No freezer space! Any suggestions on a water bath version?
I always love (and use) your recipes!
Chris Scheuer says
Hi Katie, I know there are other versions of this Strawberry Balsamic and Black Pepper Jam out there that are cooked and use the water bath method but I always do the freezer jam so I haven't tried any of them. Sorry, I wish I could be of more help!
Chris Scheuer says
Yes, I did make a lot but I have a feeling I"ll be quite happy about it for the next 6 months or so, till it's gone 🙂
Vicki Bensinger says
Chris I'm convinced you're the jam queen. You always make the most creative jam mixtures. I'm loving this one and can't wait to try it.
Chris Scheuer says
Thanks Vickie!
Angie@Angie's Recipes says
I need to get some strawberries to try this too. It sounds fantastic, Chris.
Chris Scheuer says
Try it, I think you'll love it Angie!
Sophia @ NYfoodgasm says
You are KILLING it lately with your recipes, absolutely NEED to try this! Beautiful work Chris!
Chris Scheuer says
Thanks so much Sophia, you're very kind.
Shashi at RunninSrilankan says
This is the first time Im hearing about freezer jam - I shy away from making jam as the whole glass sealing thing messes with me - but this, this recipe I could follow! Thanks so much for sharing it - now, about all that extra jam you have...wanna share some of that too? 😉
Chris Scheuer says
I think you LOVE freezer jam Shashi and I would love to share some with you. After all I have plenty! Wish you lived closer 🙂
sue|theviewfromgreatisland says
I love all your jams, Chris, I think we have the same tastebuds! Balsamic and strawberry complement each other so well. And the wooden spoons are gorgeous - I'll have to look them up for my American Artisans series!
Chris Scheuer says
Thanks Sue, I think they'd be a perfect fit for your American Artisans series!
Jennifer @ Seasons and Suppers says
I have made a similar jam before and I can attest to the fact that these flavours are fabulous together! We're still waiting for strawberry picking time here, but I can't wait to try your version soon 🙂
Chris Scheuer says
This is such an easy, no fuss version, think you'll love it Jennifer!
Maureen | Orgasmic Chef says
I counted the number of jars of jam and divided it by the two of you and you're gonna get fat! 🙂
What a beautiful recipe and I loved the idea of eating the strawberry, balsamic and pepper jam with basil on cheese. A winner of a recipe.
Chris Scheuer says
Haha, Maureen, I think we might already be there, fat that is!