Strawberries

Just YUM.

So much deliciousness!

 

Three flats

1 for freezing, 1 for jamming, 1 for enjoying right now.

 

Local, organic berries are one thing I really look forward to each summer.  Right now it's strawberry season here, and we're lucky to have a few strawberry farmers nearby.  You really can't even compare a locally grown strawberry to what you find at the grocery store.

These are amazing!

 

This year I wanted to try a new recipe for strawberry jam.

It's an unusual variation, and it is so good.

 

The unexpected ingredients?

 

 

black pepper and balsamic vinegar

{ I use the clear type from Trader Joe's }

 

 

Last year Keeping it Cozy featured a post with her Strawberry Balsamic Jam recipe. 

   

The other unique thing about it is that it does not use pectin. 

I learned from my foodie friend that most pectin is GMO.  {even Pomona's}

No thank you.

 

This recipe yields 3 half pint jars of loose-set jam. 

  The recipe is at the bottom of this post.
 :-)

Years ago, when I would take the kids strawberry picking, that night we would have waffles with whip and strawberry sauce made from the fresh berries we picked.  It's been our tradition for almost 20 years!

Even though, now I save my back I just buy the berries from our local organic berry farm, we still celebrate "strawberry day" with homemade waffles, fresh strawberry sauce, and whipped cream.  This year I substituted Namaste all purpose gluten free flour blend {from Costco} for the regular flour in my recipe.  They were delish!

It's such a fun treat.

. . . . .

 

Strawberry Jam with Balsamic Vinegar and Black Pepper

Makes 3 half-pint jars

2 lbs fresh strawberries

1-1/4 cup sugar

Juice from 1/2 lemon (about 3 Tbsp)

1/8 tsp freshly ground black pepper

2 Tbsp balsamic vinegar

Rinse strawberries and hull.  Place in a bowl with sugar and let sit for 1-2 hours, mashing the strawberries after about 10 minutes.

Meanwhile, prepare jars and lids.

Place the strawberries in a non-reactive saucepan, add the lemon juice and bring to a boil on medium-high heat.  Reduce heat to medium and continue to cook until jam is at the gel stage, stirring frequently and watching closely. Add the balsamic vinegar and black pepper the last two minutes of cooking, stirring constantly.  Remove the pan from heat.

Pour jam into hot, prepared jars, leaving 1/4" headspace.  Seal and process jars for 10 minutes in a water bath canner.  Remove and let jars sit for 24 hours, ensuring a good seal.  Remove bands and store for one year.

. . . . .

Can you believe this is my 500th post? 
:-)