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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) ย 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!
Cafรฉ Tips for making this Strawberry Balsamic Black Pepper Jam
- This recipe calls for 1ยฝ 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 4ยฝ 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 4ยฝ 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 ยฝ 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:
If you enjoy this recipe, please come back and leave a star rating and review! Itโs so helpful to other readers to hear your results, adaptations and ideas for variations.
- 4 ยฝ cups prepared fruit youโll need to purchase about 2 quarts of fully ripe strawberries to equal 4ยฝ cups of the prepared (crushed fruit)
- ยฝ cup white balsamic vinegar
- 1.75 ounces 49g1 box powdered fruit pectin (I use SureJell in the yellow box)
- ยฝ teaspoon butter
- 7 cups sugar
- 1ยฝ tablespoons freshly ground black pepper don't try to use regular fine-ground pepper as your jam will get murky.
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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 4ยฝ 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).
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Bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over high heat, stirring frequently.
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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.
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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.
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Ladle into the prepared jars, filling to within ยผ inch of the tops. Wipe jar rims and threads.
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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.)
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Cover the pot and bring water to a gentle boil. Continue to boil for 10 minutes.
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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.)
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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 4ยฝ 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 ยผ inch of the tops. Wipe jar rims and threads.
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Cover jars tightly with lids and allow to sit at room temperature, undisturbed for 24 hours then refrigerate or freeze as desired.
See Cafรฉ 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 โInstructionsโ. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesnโt 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.
Natalie says
Please send PDF for labels.
Thankyou for youโre wonderful recipes and labels.
Chris Scheuer says
Thanks for your kind words, Natalie. Just sent the labels.
Chris Landrum says
I would love to have the labels!
Chris Scheuer says
Sure, they're coming your way, Chris!
Jane Paret says
fantastic gift idea - Christmas is coming! Please send me the labels.
Chris Scheuer says
Great idea, Jane! Sending the labels now.
Dayna Hemmelgarn says
I would love the labels! Thank you for the recipe!
Chris Scheuer says
You're welcome, Dayna! The labels are on the way!
Elaine says
Oh, yum! You are the queen of jams. Please send me the labels.
Chris Scheuer says
Haha! I do enjoy coming up with new jam ideas! Just sent the labels, Elaine!
Mary Lou Stilwell says
Plan on making this; looks wonderful and I am not a black pepper fan...
Chris Scheuer says
Hope you enjoy it, Mary Lou!
theresa brooks says
I'd like the pdf for the Strawberry Balsamic Black Pepper jam please!
Chris Scheuer says
Sure, sending them now, Theresa!
Donna Zappala says
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!
Chris Scheuer says
That's awesome, Donna! Just sent the labels!
Kathy says
Yummmm!
Please send the labels ๐
Chris Scheuer says
Happy to send them, Kathy!
Linda says
Thanks for posting the recipe! Could you please email me a copy of the labels? Thanks!
Chris Scheuer says
Sure! Just sent them, Linda!
Rebecca says
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.
Chris Scheuer says
Hi Rebecca, the recipe makes 8 cups of jam so that would be 16 4-ounce jars. Just sent the labels!
Terry says
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 60ยฐF if we're having a REALLY good day (we Canucks use ยฐC 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 ๐
Chris Scheuer says
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.
DoLee Spurgeon says
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.
Terry says
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.
Chris Scheuer says
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!
Karen says
Love so many of your recipes! Will surely be making this one.
Please send labels, thank you and God bless.
Chris Scheuer says
You're welcome, Karen. Will send the labels now!
Bonnie Worthington says
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
Chris Scheuer says
Thanks, Bonnie. The labels are on the way!
Victoria Sanderson says
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
Chris Scheuer says
That's awesome, Victoria! So happy you've enjoyed our recipe. Just sent the labels!
Cyrena says
So excited to try this! Please send label
Chris Scheuer says
Sure, just sent the labels, Cyrena!
Denise Voss says
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.
Chris Scheuer says
Hi Denise, I'm not sure why that happened but I just checked and it's there now!
Marilyn says
Would love label printouts! Thank you!
Chris Scheuer says
Sure, they're on the way, Marilyn!
Lynn says
Definitely making this. Please send labels. Thank you
Chris Scheuer says
They should be in your inbox, Lynn!
Ann says
This jam looks delicious. Please send labels. Thank you!
Chris Scheuer says
Happy to send them, Ann! Enjoy!
Janet says
I will definitely be trying this recipe!
And would like some labels.
Chris Scheuer says
Sure, sending them now, Janet!
Lyla says
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?
Chris Scheuer says
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/
Betty says
Would love the labels, THANKS so much for the labels and the recipe, cant wait to try it.
Chris Scheuer says
You're welcome, Betty. Just sent the labels.
Lottie Hoffman says
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.
Chris Scheuer says
Sure, Lottie! We'll be happy to send them!