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This Strawberry Balsamic Black Pepper Jam is a perfect pairing for cheese and charcuterie, makes a wonderful sandwich spread, a fabulous grilling glaze and so much more! It also makes a delightful gift combined with a log of goat cheese and a packet of wonderful crackers. The free printable labels are the crowning glory!
Besides Strawberry Balsamic Black Pepper Jam, I also call this sweet, savory, condiment "Red, White and Black Jam"... named for its main ingredients; fresh strawberries, white balsamic vinegar and cracked black pepper. It might seem like an unusual combination but this jam has drawn rave reviews from everyone who's tried it.
Refrigerate, freeze or can!
I actually made something similar several years ago, this Strawberry Balsamic Black Pepper Freezer Jam. It's fabulous but being a freezer jam it's not suitable for canning and a lot of people don't have a plethora of freezer space. I decided to go a little different route this time, utilizing white balsamic vinegar (which results in a much prettier jam) and coming up with a recipe that can be stored in the refrigerator, freezer or on the shelf (if canned with a hot water bath). I'm super happy with the results and it seems to get the same response all the way around.
How to make this jam recipe
- The most difficult part of this recipe (which isn't difficult) is removing the stems and crushing the strawberries. Once you've done that, the rest is a cakewalk!
- Carefully measure the crushed berries and white balsamic vinegar into a large pot and add the powdered pectin.
- Stir to combine then bring the mixture to a boil.
- Once you have a good boil going, add the sugar and stir.
- Return the mixture to a full boil, then time it for 1 minute.
- That's it, ladle the beautiful jam into jars and either use a hot water bath or simply refrigerate or freeze when cool.
What to do with this Strawberry Balsamic Black Pepper Jam?
So happy you asked! There are so many ways to use this Strawberry, White Balsamic Black Pepper Jam. Here are a few suggestions:
- It's delicious and unique on toast, English muffins, scones, biscuits, etc.
- Give your sandwich a gourmet twist with a spread of this jam. It's wonderful with turkey, Havarti and soppressata on whole grain bread. Black Forest ham and Swiss on a Hawaiin roll is also delicious!
- Transforms an ordinary PB&J to an epicurean delight!
- It's fabulous on cheese and charcuterie boards as pictured above and below.
- I love to a log take goat cheese and combine it in a small bowl with a few tablespoons of cream then whip it all together until nice and smooth. Top a crisp crostini or cracker with a smear of the creamy goat cheese, a small dollop of this jam and some finely sliced fresh basil. DELISH!
- Use this jam as a glaze for chicken, pork, meatballs, salmon or shrimp.
- Sweet strawberries drizzled with balsamic vinegar is a classic dessert in Italy. Try spooning this jam over ice cream and serving it with shortbread cookies for a fabulous, easy sweet treat.
- Give as a gift! If you google Strawberry Balsamic Black Pepper Jam, you'll be shocked at how much a jar of this type of jam sells for. I saw prices range from $8 all the way up to $28.95 (a fancy French company)! You can make your own for WAY less than that!
- Pick up a log of goat cheese, a wedge of blue cheese or even a block of cream cheese. Add some nice crackers and a jar of this Strawberry Balsamic Black Pepper Jam (topped with one of our free printable labels) and you've got a lovely hostess gift or treat for a friend, neighbor, teacher, hairdresser, etc.
To receive a free printable PDF of the labels pictured above and below, along with instructions on how to use them, simply scroll to the bottom of this page and leave a comment in the comment section, letting us know you'd like the labels. We will email the a few different size label PDFs with the instructions.
Don't let the season pass!
Pick up a bucket up strawberries before the fleeting season slips away and make a batch or two of this delicious Strawberry Balsamic Black Pepper Jam! I think you'll enjoy it as much as we have!
Café Tips for making this Strawberry Balsamic Black Pepper Jam
- This recipe calls for 1½ tablespoons of cracked black pepper. That may sound like a lot but the jam is definitely NOT outrageously peppery. In fact, when I serve this on a charcuterie or cheese board, I usually add a little extra cracked pepper over the top.
- Be sure to use freshly ground, medium-coarse black pepper. If you use regular fine ground black pepper, your jam will become a murky color.
- White balsamic vinegar is one of the ingredients in this Strawberry Balsamic Black Pepper Jam recipe. White balsamic vinegar is a sweet, mild balsamic vinegar. It's available at most larger grocery stores in the same area as regular and specialty vinegars.
- This recipe calls for 4½ cups of "prepared fruit". Prepared fruit, in this case, means crushed strawberries. You'll want to purchase 2 quarts of fresh strawberries to end up with 4½ cups of crushed berries.
- It's important when making jams and jellies to understand the terminology. One of the classic terms is to bring the fruit/sugar mixture to a "full rolling boil". This means a boil that continues to bubble furiously, even when you give it a good stir.
- Another thing that's important is to pay heed to the time that's indicated in the recipe. In this Strawberry Balsamic Black Pepper Jam, the instructions say to allow the fruit/pectin/sugar mixture to come to a "full rolling boil", then to boil for exactly one minute. Set a timer! This will ensure successful results.
- As mentioned above you can either preserve this Strawberry Balsamic Black Pepper Jam, using a hot water bath, making it shelf-stable OR simply ladle it into jars and store it in the refrigerator or freezer.
- If you chose the canning method, here is a great guide from National Center for Home Food Preservation.
- If you chose to not use a hot water bath, it's fine for the jam to sit at room temperature for several hours. The sugar in jam/jelly/marmalade recipes acts as a preservative so there's no need to worry. Just keep it in the refrigerator or freezer for longer storage.
- This recipe calls for 1 box (1.75 ounces or 49g) of powdered fruit pectin. I use SureJell. SureJell is available at most larger grocery stores and online. If you can't find it at your local grocery store, check with the front desk or manager as it's stored in different places at different stores. There are two types of SureJell, regular and low-sugar. You want the regular or original variety for this recipe which comes in a yellow box (the low sugar version comes in a pink box).
- In order to ensure success with this Strawberry Balsamic Black Pepper Jam, don't try to alter the ingredients. Lots of people are concerned about the amount of sugar in jam and jelly recipes. 7 cups of sugar might sound like a lot but this recipe makes a lot of jam.
- Sugar is not only a sweetener but it also helps with the set of the jam and it's a preservative, as mentioned above. There are low sugar pectins on the market and it would be better to go with a recipe specifically designed for low sugar than to try to alter this recipe. Plus you only consume a small amount of jam at a time so each serving is not that much sugar.
- I often get asked if you can substitute dry and liquid pectins. The definitive answer is no. Occasionally it will work out but generally, the proportion of fruit to sugar often varies, depending on whether the recipe calls for dry or liquid pectin. To ensure success, it's best to stick with the type of pectin that the recipe calls for.
- Measure carefully when making jam or jelly with pectin. The proportion of sugar to fruit is important and if you use more or less than what's called for, the set of the jam can be affected with the final results being too thick or too runny.
- You might be wondering why there is ½ teaspoon of butter in this jam recipe. The butter helps eliminate most of the foaming that can occur while the jam cooks.
- Many jam/jelly/marmalade recipes call for measuring the sugar into a separate bowl, then adding it to the fruit. Why? It's easy to lose track and add too much or too little and risk the results. I don't do this but I do count out loud so I'm sure about how much sugar I'm adding.
Thought for the day:
Blessed be the God and Father of our Lord Jesus Christ!
According to His great mercy,
He has caused us to be born again
to a living hope through the resurrection
of Jesus Christ from the dead.
1 Peter 1:3
What we're listening to for inspiration:
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Strawberry Balsamic Black Pepper Jam
This Strawberry Balsamic Black Pepper Jam is perfect with cheese and charcuterie, for a sandwich spread, a grilling glaze and much more! It also makes a fantastic gift paired with a log of goat cheese and some nice crackers and we're offering free printable labels to adorn the jars!
Ingredients
- 4 ½ cups prepared fruit, you’ll need to purchase about 2 quarts of fully ripe strawberries to equal 4½ cups of the prepared (crushed fruit)
- ½ cup white balsamic vinegar
- 1.75 ounces 49g1 box powdered fruit pectin (I use SureJell in the yellow box)
- ½ teaspoon butter
- 7 cups sugar
- 1½ tablespoons freshly ground black pepper, don't try to use regular fine-ground pepper as your jam will get murky.
Instructions
For jam that will be processed with a hot water bath (for shelf stability):
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush strawberries thoroughly, one layer at a time (I use a potato masher for this). Measure exactly 4½ cups of prepared fruit and the balsamic vinegar into a large saucepan (at least 6-8 quarts).
- Add the powdered pectin to the strawberries in the saucepan and stir to combine. Add butter (to reduce foaming).
- Bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over high heat, stirring frequently.
- Stir in sugar and return the mixture to a full rolling boil. Continue to boil for exactly one minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
- Add 1 tablespoon of the fresh ground black pepper and stir to combine. Take a little taste (careful, as it will be hot!) and add more pepper, if desired.
- Ladle into the prepared jars, filling to within ¼ inch of the tops. Wipe jar rims and threads.
- Cover the jars tightly with two-piece lids. Screw the bands on tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.)
- Cover the pot and bring water to a gentle boil. Continue to boil for 10 minutes.
- Remove jars and place them upright on a towel to cool completely. After the jars cool, check the seals by pressing the middle of the lids with a finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
For jam that will be stored in the refrigerator (good for 2-3 weeks) or freezer (good for up to a year):
- Wash the jars with hot soapy water, rinse well and set on a clean kitchen towel to dry.
- Stem and crush strawberries thoroughly, one layer at a time (I use a potato masher for this). Measure exactly 4½ cups of prepared fruit and the balsamic vinegar into a large saucepan (at least 6-8 quarts).
- Add the powdered pectin to the strawberries in a saucepan and stir to combine. Add butter (to reduce foaming).
- Bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over high heat, stirring frequently.
- Stir in sugar and return the mixture to a full rolling boil. Continue to boil for exactly one minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
- Add 1 tablespoon of the fresh ground black pepper and stir to combine. Take a little taste (careful, as it will be hot!) and add more pepper, if desired.
- Ladle into the prepared jars, filling to within ¼ inch of the tops. Wipe jar rims and threads.
- Cover jars tightly with lids and allow to sit at room temperature, undisturbed for 24 hours then refrigerate or freeze as desired.
Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
This recipe yields 8 8-ounce jars of jam.
Nutrition
Serving: 1tablespoonCalories: 45kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 8mgFiber: 1gSugar: 11gVitamin A: 2IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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Sure, Dotti!
Just made this delicious jam. Need to make a second batch for Senior ladies complex I volunteer at as they ate it up with cheddar scones I made. Please send labels format.
Sure, Deb!
I just made this AMAZINGLY DELICIOUS jam for the second time! It is good on just about everything…or nothing at all. Please send me labels!
Awesome! Sending them your way, Kathy!
This recipe looks good. I’m going strawberry picking and will then make it. Please send me the labels. Thank you!
Sure, Esther!
this jam sounds very interestingso I'm going to give a try but wondering if frozen strawberries would work also. labels wold be nice for gift.
thank you.
Hi Lori, yes, frozen strawberries will work. We are happy to send the labels!
Please send me the label, I had to use regular balsamic, but it is delicious!
Thanks, Mindy! Sending them your way.
Please send me the labels PDF, many thanks!
Sure, Joanna!
This is the recipe I have been looking for! I would love a copy of the labels for printing. I picked up some great strawberries today and this will happen in my kitchen tomorrow.
Happy to send them, Patti!
There is a print option to double this recipe. I was under the impression that jams requiring pectin cannot be doubled. In other words, you have to make2 separate batches. Can you please clarify. Many thanks!
hi Tess, you are correct. It’s best to make two batches of jam or jelly rather than to double the recipe. That print option is a default button that’s on all of our recipes, but it’s best to just ignore it here.
Hey! Can’t wait to make this jam. Could you please send me the link for the labels? Thanks!
Is it possible to half this recipe?
Hi Olivia, I've never had rose balsamic but it sounds like it would be delicious!
Hi Olivia, to ensure success, it's best to stick with the recipe as given.
Could I use rose balsamic vinegar instead? I think the flavor profile will match well but I'm not sure.
May I please have the labels for the Strawberry Balsamic Black Pepper Jam. Thank you!
Sure, Carla!
Please send me your labels! Thanks!
Sure, Debbie!
Hello! I have some questions for you. I have several quarts of frozen strawberries, can I use those? And how many jars does this recipe make?
Love your website!
Thanks.
Hi April, yes, frozen strawberries will work. Just thaw them and then proceed with the recipe. It makes 8 8-ounce jars of jam. Enjoy!
This sounds amazing but I don’t have the white balsamic vinegar. Can I use the dark?
Hi Maranda, sure! The color won't be as vibrant but it will be delicious!
Thank you! Also can I water bath this to make shelf stable?
Yes, that will work.
I am going to make this tomorrow, could you please send me the label's. Thank you
Sure, Stephanie!
I received a jar as a gift, and it was delicious. Now I want to make my own. Please send the labels!
That's great, Laurie! Sending them your way!
Such a great recipe… can’t wait to try. Please send labels.
Sure, Deb!
Way too much sugar. I found other similar recipes with half the sugar. The sweetness overcame the zing of the balsamic and kick of the pepper.
Thanks for sharing your review, Sara. Feel free to go with any recipe you prefer. Everyone has different taste, however, as you can read from the reviews so many others have loved this recipe!
Planning on making this week. Instead of strawberries could you substitute peach, mango or black raspberries. Thanks for all your recipes and also could I have the labels. thank you Also can some of the sugar be replaced with swerve sugar alternative
Hi Patricia, jam-making is an exact science. Because different fruits have different levels of pectin it doesn't always work to subsitute them. Same for the sugar, it's best to go with a recipe that was designed to use a sugar substitute. We have lots and lots of jam recipes on the site, so you might find something else that would work! Here's one- https://thecafesucrefarine.com/mango-jalapeno-pepper-jelly/
I just finished making three batches of freezer jam. I can’t wait to get a few more berries and try this out. Please send on those wonderful labels!
That's great, Lisa! Sending the labels your way.
Can't wait to try this recipe. I couldn't find the balsamic white vinegar so I ordered it from Amazon. Please email the labels for the Red, white and black recipe. ty
Sending them your way, Brenda!
Can’t wait to try the Black Pepper, Balsamic and Strawberry Jam. Could you please send me the labels? Thank you!
Of course, Carol!
Delicious! Would love your labels and thank you!
Sure, Jill!
Oooooh! I can’t wait to make this! I have a canner, and can can the jars, to use for gifts later. How many jars (and how many ounces per jar), does this recipe make? Please send labels! The labels are great! Can’T wait to try this with cheese!
Hi Carlos, this recipe yields 8 8-ounce jars of jam. We are happy to send the labels!
Labels for the strawberry black and white jam, please! Thank you!
Sure, Laurie!
Hello,
I would love to give this jam as a gift. Would you kindly send the labels. I'm enjoying your recipes .
Thank you!
So glad to hear that, Carolyn! Sending the labels your way.
Please send me the labels for the Strawberry Balsamic Black Pepper Jam. Thank you!
Sending them your way, Nancy!
Love this recipe, thanks for posting it! Here's how I modified it:
I used an aged white basalmic vinegar; I added a few splashes more at the end to taste, for a stronger kick.
Instead of black peppercorns, I opted for a peppercorn medley of black, white, pink, and green peppercorns.
I also add some fresh chopped basil during the initial heating; I also reserve some for the end in case the basil flavor isn't strong enough.
Coworkers and friends have repeatedly asked me to make more batches!
Thanks, Christian!
Hello, I made this recipe again. I learn so much from you. I have lots of freezer space and so love that you can freeze this jam! Used your goat cheese idea this time too. I didn't know about white balsamic vinegar. This is a five star recipe for sure. Would like the labels. Thank you, always!
Sandy
Wonderful! Thanks for the review, Sandy. Sending the labels your way.
I would love to have some of your labels.
Thanks,
Debbie
Sure, Debbie!
Recipe for Red White and Black Strawberry Jam looks great and will try soon. Would love the labels. They will add a wonderful touch. Enjoy reading your recipes and commentary.
Thanks, Mary! Sending the labels your way.
Please send me the labels for the Strawberry Balsamic Black Pepper Jame. Thank You
Just sent them, Peggy! Enjoy!
Please send me the labels for the strawberry balsamic black pepper jam. This looks like another winner from you!
Thanks, Nancy! Sending them your way.
Hi Nancy, the labels were not able to be delivered. Could there be an error in your email address?
I have never made jam but will be adventurous and follow your recipe exactly. I read all the great reviews! A Mother's Day gift, lovely idea.
I have the jars I ordered from your lemon curd recipe ideas, so I am all set to go to use some jars for the jam. I always appreciate the lovely labels so please send me the one for this jam. Thank you and my friends and family thank you all too! They are thrilled with all the goodies that come their way.
Sandy
That's great, Sandy! Sending the labels your way.
I made it! Love it and sharing with my kitchen helpers. Thank you so much for all the great fun, your recipes are the best!
The labels will be wonderful to finish the jars!
Awesome! Thank you for your review, Sandy!
I can’t wait to make this sounds delicious. Please send me the principal labels.
Can I use frozen strawberries?
Happy to send the labels, Joyce! And yes, you can use frozen berries. Just let them thaw first.
Hello, thanks for the recipe! My girlfriend is about to make it and she's very excited. Could you please send us the printable labels?
Thanks!
Sure, Tyler!
Picked strawberries yesterday. Made 2 batches of traditional jam yesterday. Today I will be making your recipe. Can you send me labels?
Thank you.
That's great, Ann! Sending the labels your way.
I made your Strawberry Balsamic Black Pepper Jam and it is FANTASTIC!! Please send me your beautiful labels for this jam! Thank you!
Wonderful! Sending the labels your way, Deborah!
What an interesting combination, can't wait to make it.
Would love the Labels PDF , Thank you!
Sure, Monica!
Strawberry Balsamic Black Pepper Jam labels, please. This sounds very interesting.
Sending them your way, Cindy!
Hi,
Can I use frozen strawberries to make this jam? Also how much is a cup of strawberries in gram? Google says it's around 140-160 gram and that's almost 20 gram difference
Thank you
Hi Andrew, it's fine to use good quality frozen strawberries.
Regarding your question about the measurements, it's actually better to measure in ml or K rather than grams for this recipe. The recipe calls for 4.5 cups of crushed berries which would equal 1065ml or 1.06K.
I am going to make this tomorrow. It looks fantastic! Thanks for the song and verse. I needed that today.
I would love the label.
So glad to hear that, Kim! We will send the labels.
This jam is delicious! MayI please have the pdf for labels?
Thanks, Mary! We will send the labels.
Made this today in Ontario Canada!! I love it already. Would love the PDF of the labels 🙂 Thank You!
Sure, Cynthia!
This is really great jam! I was concerned that it was too sweet when I tasted it while hot, but the sweetness mellowed out a little bit after cooking (maybe from the black pepper infusing it). I took it to a party for a charcuterie board and it was a hit. So many people asked for the recipe. I will definitely be making this again. I'm curious if there are any other good herbal-infused jams out there.
Thanks for your review, Leslie!
Oh my goodness! I made this last night and couldn’t stop eating it!! Would you kindly send me the labels? Thank you!
That's great, Kathy! We will send the labels!
Love this jam please send printables
Sure, Susan!
Strawberries are almost ready in my area...would love the labels and gift this jam.
Thank you for the wonderful recipe
Sure, Andree!
Do you have a low sugar version of this? Using the pink box. I just found a chocolate espresso basalmic vinegar that is absolutely amazing and I want to try this, but my customers are used to me not as sweet jams.
Hi Carrie, we do not have a low sugar version of this recipe at this time.
I used the pink box and "lightened" the recipe by using 3 cups sugar and 4 cups Splenda. It is absolutely wonderful! Be warned, the Splenda foams like mad and skimming the foam prior to jarring is kind of an irritating exercise but the result is awesome!
Lovely recipe! Can’t wait to try it! Would appreciate labels for gifting!
Sure, Sheryl!
This recipe looks amazing!!!! Could you please send the labels to me? I have an abundance of berries and need to make some jam:)
Thank you so much for sharing.
Sending them your way, Carol!
Hello,
Looking forward to making these as party favors for Mother's Day. Please send me the label template for the Strawberry Black Pepper Balsamic Jam.
Thank you!
Great idea, Rose! We will send the labels.
I plan to. Are this for a charcuterie party and gifts. Please send labels,
Thank you,
Ansley
Sure, Ansley!
Hi Chris,
It's Sherry Hobbs....I need 15 small labels....Making this great recipe again now that it's strawberry season! Hope all is well with you!
Sending them your way, Sherry!
Can’t wait to try this jam flavor! Please send the labels for gifting. Thank you!
Sure, K!
Hi Scott and Chris
Could you please send a set of labels
Thanks, Yoland
Sure, Yoland!
I appreciate the recipes, the labels and the serving suggestions. Definitely making this. Labels, please.
Sure, Pamela!
I live in the mountains of North Carolina. Strawberries season will soon be here and I am looking forward to trying this new recipe, Strawberry Balsamic Black Pepper Jam. If you could send me the printable link that would be awesome. I am new to your blog, first time today. I look forward to exploring all the wonderful recipes. Thank you for sharing.
So glad you found us Teresa! We also live in the mountains of NC- small world! We will send the labels your way.
Love your recipes. I make quite a few. Please send me the labels for this recipe, the black pepper strawberry freezer jam.
Thank you for youer help.
That's great, Lottie! We will send the labels your way.
I have love your recipes and presentation!! Would you be kind enough to forward these amazing labels so that I may offer jars of this delicious jam as hostess gifts?
Thanks, Chris! We are happy to send the labels.
I would like the labels please.
I love your recipes, and they are “foolproof!”
So glad to hear that, Jolee! We will send the labels.
Please send labels for Strawberry Balsamic Black Pepper Jam - can't wait to try it!
Sure, Diane!
Our strawberry season is a little later than yours (June/July) but I am looking forward to making this jam and I would really appreciate the labels if you could send them to me. My e-mail address is johnstongwen@gmail.com.
Sure, Gwendolyn!
please send labels, thank you noreendana@comcast.net
Sure, Noreen!
Happy Easter!!
Could I please have the labels?
Thanks so much!
Happy Easter, Cathy! Sending them your way.
This recipe sounds divine! With strawberry season just around the corner here in VA, I'd love to get your label art for these. Thanks and Happy Easter - He is Risen!
Happy Easter, Abbey! We will send the labels.
I must have missed the original posting of this jam, but certainly plan to make this asap, especially with all the berries coming into season soon!
I am always impressed with the outstanding labels you offer on so many of your recipes - You are a woman of so many creative talents - Thank You!
Would you be kind enough to forward these labels so that I may offer jars of this jam as gifts for family, friends, and neighbors!
Thank you for the kind comment, Barbara! We are happy to send the labels your way.
John Simmonds here again, doh! Forgot to ask for the labels, can I have some please?
Of course!
This jam is a hit with the family, which I have made for the second time. The addition of black pepper is amazing. Thanks again. Regards John Simmonds 😀
Wonderful! Thanks for letting us know, John!
Making this for the second time as it is amazing, thank you
Awesome! Thanks for letting us know, John!
Your red, white & black strawberry Jam was a big hit this summer. Now I'm looking to give some for Christmas gifts & I am in need of labels. Thank you for this special touch. MaryElizabeth
Sure, Mary Elizabeth!
Could I also get these labels? I want to make this for Christmas! Thank you again!!!
Sure, Cathy!
Making this today! Please send label design. Thank you.
Sure, Donna!
I would love to get the labels for the Strawberry Balsamic Jam. Thank you for the recipe. It’s my husband’s FAVORITE jam.
That's great, Stephanie! We will send the labels.
I would be pleased to receive the labels fir the red white & black jam.
Sure, Bonnie!
I would be grateful to receive the labels for the strawberry balsamic black pepper jam.
Thank you
I WOULD LOVE THE STRAWBERRY BASALMIC PEPPER JAM LABELS
Sure, Helen!
I’m excited about this recipe for special friends. I’ll mKe sure to credit your site. Would love to receive the labels.
Sending them your way, Mary Ann!
This sounds amazing! Would love the printable labels.
Sure, Colleen!
This recipe sounds delicious. I am getting some of your jam recipes together to make for Christmas gifts. Thank you so much for the recipes you put out and ideas how to serve them. Please send me the labels for the Strawberry Balsamic Black Pepper Jam. Thank you.
Thanks, Kathleen! Sending the labels your way.
Hello Chris!
THANK YOU so much for your recipes and beautiful presentations of each one. You always inspire me! Last year for Christmas, I gave each dinner guest a jar of of your Raspberry Freezer Jam in a cute jar. This year, I'm planning to fill family baskets with goodies INCLUDING this wonderful jam for charcuterie boards. Could you please send me the PDF for the labels? I'm also making the Tuscan Herbed Sea Salt and Vanille Sucré to include in my baskets. This is all so much fun for me, as well!
Thank you so much!
That's awesome, Karen! We are happy to send the labels your way.
Please do send the labels for your Strawberry Balsamic Black Pepper Jam! I am so looking forward to making this and sharing with others! Thank you for such wonderful detailed recipes!
Sure, Kim!
Hi Chris,
Lovely to see you on holiday - those markets look so inviting!!!!
May I please have the labels for this jam?
Sure, Glynis!
Made this yesterday and it's delicious! Can I please have the label?
Sure, Leah!
Chris, I would appreciate the labels. When I make this jam, I will surely make a comment. This looks delicious as do most of your recipes.
P.S. I’ve never used weck jars for canning, are they better than Ball jars or comparable.
Thanks for your input.
Hi Linda, I don't actually use them for canning as I almost always freeze my jam. This article may be helpful for you: https://livinghomegrown.com/how-weck-jars-work/
Chris, I would appreciate the labels. When I make this jam, I will surely make a comment. This looks delicious as do most of your recipes.
Linda P. Myers
P.S. I’ve never used weck jars for canning, are they better than Ball jars or comparable.
Thanks for your input.
Please send me your labels. It's hard to say which of your recipes
I like the best. They've either taste really good or look good and inviting
You have helped me out on those nights when I just can't quite come up with what
I have a taste for. Finding your sight has been good for me. Blessings!
Thank you for the kind comment, Sandra! We will send the labels your way 🙂
Chris,
Thank you so much for another recipe. The ladies in my supper club, Dining Divas love all your recipes too. I gift/ share many of your wonderful recipes with them.
I have my Book Club Beauties coming to a luncheon at my home later this week. As part of my pink flamingo them, I have made an appetizer using this wonderful jam. Each lady will be going home with a jar as well.
Your Bible verses are such a blessing. Thank you, we need to be reminded of God's daily blessings.
May I please have the labels to use on my jars.
I'm so happy you are enjoying Asheville. I was born and breed in Hendersonville. Asheville was a BIG town when I was growing up.
Take care, and stay safe.
Julie McArver Stephens
Thank you for taking the time to leave such a kind comment, Julie! I'm so glad you are enjoying the recipes 🙂 We will send the labels your way.
Just took the jars out of the water bath! I tried some as I was jarring it up, and it is delicious! The black pepper gives it a nice little kick! I ended up with 7 half pints! Can't wait to try it with some goat cheese and crackers!
That's great, Jazmine!
Got a half flat of strawberries from farmer’s market today and happy to find this recipe for something a little different. Would love to have copy of the labels so I can gift - especially to my friend who makes cheese!
Sure, Jody! Enjoy!
Good morning! I'm making the Fig Balsamic Vinegar jam at the moment. I've made a similar Strawberry Rhubarb Jam with Salt & Pepper added. I can't wait try this recipe and would love to have the labels. Thanks so much for your creative inspiration!
We will send the labels, Deborah! Enjoy!
I live in strawberry country and get a huge box of "jam berries" at a great price. They hull the stem and all I have to do is wash them. They are amazingly delicious so after we eat a more-than-sufficient amount, I make jam. I did your freezer jam (delicious!) but want to try this pepper/balsamic jam to give away as gifts and store outside of the freezer. Please send me the labels. Thank you so much!!
That's awesome, Leslie! We will send the labels your way!
Love your recipes! I am going to make the strawberry balsamic black pepper jam and would like the labels, please.
Thank you
Thanks, Susan! We will send the labels.
I'm making this recipe this morning and would love the labels. 🙂
Thank you,
Mary
Sure, Mary!
My strawberries are ripening so if I could get the labels that would be great.
Sure, Gail!
Would you please send me the link for the printable labels for the Strawberry Balsamic Black Pepper Jam (the Red, White & Black Strawberry Jam)? I am just enthralled going thru your recipes and the wonderful photography and hints. Thank you once again for all the inspiration you give to us.
Sure, Linda! I'm so glad you're enjoying the recipes!
My teens girls have been asking to try making jellies and jams this summer. We are excited to try this recipe! Thank you for providing labels!
That's great, Kittye!
Hi Chris,
I can't wait until fresh strawberries are available in my area so I can try this recipe. I would really appreciate you sending me the labels.
Thanks,
Aileen
Sure, Aileen!
I would love to have the labels. I'm planning to try this recipe this week.
Sure, Rhonda!
Please send me labels for all your jams and jellies. Thanks....Kay
Hi Kay, we are happy to send the labels, we just ask that you comment on each post that you would like the labels for 🙂
Please...Please ... Please send the labels for your Strawberry Balsamic Black Pepper Jam. Thanks!
As soon as we get pick your own strawberries I will do this recipe It sounds so good.
Thank you
Francine
Sure, Francine! Enjoy!
These recipes look wonderful! I would like to receive the labels also.
Thanks, Cindy! Sending them your way 🙂
Dear Chris,
Please send the labels for your Strawberry Balsamic Black Pepper Jam. Thanks!
Sure, Sue!
This jam sounds wonderful!
May I please have the labels?
Sure, Patricia!
Making this for a tea party favor, could I have the labels please?
Sure, Cathy!
Sounds perfect! Can’t wait to try it. Labels please? Thank you!
Sure, Marian!
Love Love Love this recipe! Sooooo good...would love some labels! Thank you!
Thanks, Susan! Sending the labels your way!
I am really looking forward to making this. Will be great for family get togethers. I would like to receive the labels please.
Sure, Dianne!
Love your pictures and website! I bought the jar, strawberries, now, all I need r the labels. Please send.
Thank you, Patty! Sending the labels your way.
Hi Chris,
So eager to try this! it will make wonderful X-Mas gifts to my French Conversation group club. you idea of 8oz jar is also good for me. I hope you can email me the labels so I can total for gifts.
Thanks for all your super recipes.
Francine
Sending them now, Francine!
May I have labels please!
And, have great moments!!
🌸 Booge
Sure, Booge!
I cannot wait to try this recipe! If it's anything like the Balsamic Fig Jam, then it will be a huge hit with my family and friends. Please send me the labels when you get a chance. I'm really looking forward to making this jam!
Sure, Jane! Enjoy!
Been making your recipes for years and love 'em. Would love the label!
Thanks, Hank! Sending the labels your way 🙂
Can't wait to try this recipe, it sounds delicious! I would love to receive labels. Thanks!
Sure, Jean!
This looks great. What size jars do you use and what kind? I would love a lable and look forward to trying it.
Hi Debra, we will email you the info about the jars and the labels. This recipe yields 8 8-ounce jars of jam. Enjoy!
This recipe is so easy, even a beginner like me was able to make it today! I would love to have the labels so I can surprise my neighbors with a little
Awesome! Thank you for letting us know, Ann! Sending the labels your way 🙂
Thank you for the recipe. I too would like some labels please. This is going to make a great addition to my Fourth of July charcuterie! Thank you
Sure, Missy! Great idea!
Made the Strawberry Balsamic Black Pepper Jam at 6 a.m. this morning and it is delicious. Thank you for sharing the labels.
Awesome! Thanks for letting us know, Mary Elizabeth!
Cannot wait to make this. I would love the labels in a PDF
Sending them now, Hillary!
This looks great. What size jars do you use and what kind? I would love a lable and look forward to trying it.
Thanks, Kara. We will email all that info to you 🙂
I made this beautiful jam today and can’t wait to eat and gift it. Please send labels.
Sure, Kathy!
I am very new to canning and preserving fresh fruit and vegetables. I love this recipe and will definitely make another batch (or three). Thank you for the detailed directions and recipe.
I'm so glad you enjoyed it, Diana!
I’ve made 15 pints of this delicious jam! I intend to share it with family and friends. In my review earlier I neglected to request the label pdf. I’d love to have them before I start handing them out. Thanks so much.
Wow! That's impressive, Diana. Sending the labels your way.
Another 5 star recipe from you? Thanks so much for the wonderful recipe. It turned out just perfect and I hope I can part with a few for gifts. Please send the labels just in case I decide to be generous with a few gifts. Thanks again,
Kay
Thank you for sharing your results, Kay! We will send the labels your way 🙂
Wow I haven't made Jam in years, but this looks so good . I'm making it this week with my 3 grown daughters... Thank You for the great recipe.
PS May I Have the labels too?
That sounds like fun! Just sent the labels, Karen!
May I please have the labels? I am making it today ad can't wait to give it as gifts.
Sending the labels, now Lynn. Have fun!
Eager to make this and I would like the labels. In most of your freezer jams you have used Certo. Why Suregel this time?
Hi Carolyn,
Happy to send the labels!
Regarding your question, powdered pectin is much easier to find, all over the world. Since we have readers from lots of different countries, I am now trying to go with powdered pectin when possible for my jams and jellies.
Looking forward to a new strawberry jam recipe! Please send the labels, thanks.
The labels should be in your inbox, Jannine! Enjoy!
I can't wait to make this jam! Please send me the info for the labels.
Sure, just sent them, Carol!
I've enjoyed making lots of your recipes and look forward to trying this one. Please send the labels.
Looking forward to your reply on using frozen strawberries.
That will work fine, Elizabeth, as long as the frozen berries don't have sugar on them.
Eager to make this as I've made all your other freezer jams which get incredibly rave reviews when gifted or ser ved. Would welcome receiving the labels file. Thank you much!
So happy you've enjoyed them, Vicki! Just sent the labels.
Yum! Please send labels.
Sure, sending them now, Karen!
Sound yummy, I sure make this one! I would also love for the free label please!
Thanks a lot
The labels should be in your email, Miracle! Enjoy!
Looks delicious and easy to do. Will certainly need the labels. Thanks!
Haha! Just sent them Kathryn!
Eager to try this! I would love to have the labels too. Thanks so much!
I love your enthusiasm, Kathy! The labels should be in your inbox.
Have enjoyed many of your recipes.
Will be making this very soon. Please send the PDF for the labels. Thanks so much
We're happy to send the labels, Karen.
Love the recipe, please send the labels
Hope you enjoy it, James. The labels should be in your email.
I’m excited to try this jam and give it as gifts. I’d like the labels please.
This will make great gifts, Karen. Just sent the PDFs!
Happy to send them Karen!
Please send PDF for labels.
Thankyou for you’re wonderful recipes and labels.
Thanks for your kind words, Natalie. Just sent the labels.
I would love to have the labels!
Sure, they're coming your way, Chris!
fantastic gift idea - Christmas is coming! Please send me the labels.
Great idea, Jane! Sending the labels now.
I would love the labels! Thank you for the recipe!
You're welcome, Dayna! The labels are on the way!
Oh, yum! You are the queen of jams. Please send me the labels.
Haha! I do enjoy coming up with new jam ideas! Just sent the labels, Elaine!
Plan on making this; looks wonderful and I am not a black pepper fan...
Hope you enjoy it, Mary Lou!
I'd like the pdf for the Strawberry Balsamic Black Pepper jam please!
Sure, sending them now, Theresa!
This is a perfect recipe; I am a new canner and this will make me look like I know what I am doing. I would love to have the free jar labels too! Thank you!
That's awesome, Donna! Just sent the labels!
Yummmm!
Please send the labels 😊
Happy to send them, Kathy!
Thanks for posting the recipe! Could you please email me a copy of the labels? Thanks!
Sure! Just sent them, Linda!
I would like to be giving these as gifts at a baby shower I have 4 ounce jars how many will your recipe make? Please send the colorful labels.
Hi Rebecca, the recipe makes 8 cups of jam so that would be 16 4-ounce jars. Just sent the labels!
Mmm! The jam looks great & I'm drooling on my phone looking at the pics of your charcuterie board!
I have a question though. We're barely 3 weeks past the 120th day of January. & our daytime highs are 60°F if we're having a REALLY good day (we Canucks use °C so I did the conversion so you could see what we're dealing with). And last night we had a frost warning advisory, AGAIN. So - it's going to be MONTHS before we see decent, ripe strawberries.
Do you think I could use frozen berries if I defrosted & drained them really well?
I want the jam NOW lol
And I would love the label pdf . Thanks so much for everything - & may you & Chris have a most blessed day 🙏
Hi Terry, we'll be happy to send the labels.
Oh my, such weather you're having!! I know you will be so happy when those beautiful warm, strawberry-ripening days show up!
Regarding your question, frozen berries will work fine as long as they don't have sugar on them. You don't need to drain them, just thaw and then measure as directed in the recipe.
I didn't see anywhere how many jars of jam this recipe makes. How many jars should I prepare if I want to can it? And yes, I would love to have your wonderful labels. It is a great idea to include suggestions for how to use on the label. Thanks so much.
The very last line under "Recipe Notes", below the instructions for jam that will be stored in the refrigerator or freezer says the recipe makes 8 - 8oz jars. And if you expand the label picture, it DOES give serving suggestions!
It's important to read the entire article, not just skip directly to the recipe! Hope this helps.
Hi DoLee, if you check under "Notes" in the recipe, it gives the yield. It's 8 8-ounce jars or 8 cups of jam. Enjoy!
Love so many of your recipes! Will surely be making this one.
Please send labels, thank you and God bless.
You're welcome, Karen. Will send the labels now!
Good morning, Chris!
I would like the labels, please. I love your recipes and can't wait to try this one.
Thanks for sharing.
Bonnie
Thanks, Bonnie. The labels are on the way!
Good morning, chris!
I would like the labels, please. I love your recipes and your jams and preserves are always a hit with our Bed and Breakfast guests. I always look forward to what lovely surprises you have in your emails. With thanks! Victoria
That's awesome, Victoria! So happy you've enjoyed our recipe. Just sent the labels!
So excited to try this! Please send label
Sure, just sent the labels, Cyrena!
Hey Chris --
I love all your recipes!! I have a question....when I attempted to print the receipt from this posting, for some reason the recipe that prints is not showing the black pepper as an ingredient and does not indicate in the instructions when to add the black pepper. I am probably missing something, but thought I would ask.
Hi Denise, I'm not sure why that happened but I just checked and it's there now!
Would love label printouts! Thank you!
Sure, they're on the way, Marilyn!
Definitely making this. Please send labels. Thank you
They should be in your inbox, Lynn!
This jam looks delicious. Please send labels. Thank you!
Happy to send them, Ann! Enjoy!
I will definitely be trying this recipe!
And would like some labels.
Sure, sending them now, Janet!
I have made many of your recipes and have loved every one! I would love to make this jam but can not have the seeds.. If it is possible to remove them, what step would I do it in?
So happy you've enjoyed our recipes, Lyla!
Regarding your question, that's a little tricky. If you strain out the berries, you're also straining out a lot of the pulp which adds to the total amount of the berries.
If you can't have strawberries seeds, it would be better to go with a recipe like this one: https://thecafesucrefarine.com/strawberry-habanero-pepper-jelly/
Would love the labels, THANKS so much for the labels and the recipe, cant wait to try it.
You're welcome, Betty. Just sent the labels.
I would love to get the labels. Would you please send them to my email and I will print them.
Thank you for your help.
Sure, Lottie! We'll be happy to send them!