Quick Strawberry-Black Pepper Jam

Recipe and photo by Sara Newberry

1 1/2 pounds strawberries, hulled and rinsed

2 tablespoons light brown sugar

1 tablespoon balsamic vinegar

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon kosher salt

Puree the strawberries until mostly pureed in a food processor. Pour into a saucepan and stir in remaining ingredients. 

Cook, stirring occasionally, until the mixture thickens, about 25 minutes. 

Let cool before transferring to a jar. Refrigerate up to a week.

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