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Strawberry Balsamic Black Pepper Jam in mason jars on a wooden board with fresh strawberries, black peppercorns and a bottle of balsamic vinegar on the side.
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5 from 2 votes

Easy Strawberry Jam Recipe (with Balsamic and Black Pepper)

Jam-making might seem like a fussy old-fashioned skill, but trust me, this Easy Strawberry Jam Recipe (with Balsamic and Black Pepper) is anything but boring. It’s got that sweet, tangy, spicy thing going on that turns a humble piece of toast or a cheese plate into something pretty unforgettable. No canning, no pectin and no fancy equipment needed. This recipe also uses less sugar than most out there.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, condiment
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 25 Servings
Author: Luay Ghafari
Cost: $10

Ingredients

  • 2 lbs Fresh strawberries - 900 grams
  • 1½ cups White sugar - 300 grams
  • 2 tbsp Lemon juice - 30ml
  • 2 tbsp Balsamic vinegar - 30ml. Use good-quality aged balsamic vinegar if you can
  • ¼-½ tsp Freshly cracked black pepper

Instructions

  • Prep the Strawberries. Prepare 2 lbs Fresh strawberries by washing and draining them. Remove the stems and cut them in half.
  • Prepare the Pot. Add the ripe berries to a heavy-bottomed pot along with 1½ cups White sugar and 2 tbsp Lemon juice. Note: If you prefer a smoother jam, use a potato masher to mash up the berries now.
  • Boil. Place the pot on medium-high heat to dissolve the sugar, stirring regularly. Once the sugar is dissolved, reduce the heat to low.
  • Simmer. Simmer on low heat for 45-60 minutes. As foam rises to the top, skim it off with a spoon. Stir once in a while to make sure the jam is not scorching at the bottom of the pot.
  • Check the Doneness. The jam is ready when it reaches 220°F, and it's thick and has reduced in volume considerably. Use a candy thermometer for accuracy. If you don't have one, you can test the doneness in the following step.
  • Optional Test. Test the doneness with the cold plate test (a drop of jam on a chilled plate should wrinkle when pushed).
  • Add Flavors. Stir in 2 tbsp Balsamic vinegar and ¼-½ tsp Freshly cracked black pepper.
  • Jar it Up. Transfer the hot jam to sterilized mason jars, seal, let cool to room temperature, and refrigerate.

Notes

Refer to the post above for step-by-step recipe photos. 
This is NOT A CANNING RECIPE. This recipe has not been tested for water bath canning. It is a small-batch jam recipe meant to be stored in the fridge (or freezer). If you are looking for tested canning recipes, I recommend checking out Bernardin and Ball Canning for safe recipes.
Key Ingredient Notes:
  • Fresh strawberries: I only make this recipe in the summer months, when my local strawberries are in season. Use ripe and juicy berries.
  • Lemon juice: This is a key ingredient. It’s needed for acidity and brightness, but also helps with preservation.
  • Balsamic vinegar: This is where things get exciting. I don’t recommend using any other vinegar in this recipe.
  • Black pepper: Freshly cracked for a subtle spicy kick. You don’t have to use it.
 
Other Tips:
  • Don’t rush the simmering time. Slow cooking intensifies the strawberry flavor and improves the texture.
  • Always taste before jarring. You can adjust the pepper level to your liking. Start with less and add more as you like. You can always add, but you can’t take out.
  • Use small mason or canning jars. I like to divide the jam into smaller quarter pint (125ml) mason jars. This way, I can store them in the back of my fridge and open them as needed.

Nutrition

Calories: 57kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 551mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 22mg | Calcium: 6mg | Iron: 0.2mg