Spring is here full force in the south, glorious and green. I'm making the most of the bounty it brings by standing over my stove and making far too much jam. Last week it was this sweet-savory strawberry balsamic. It's lovely on an english muffin with few strips of bacon. I'm trying out rhubarb vanilla today, fingers crossed it's just as good!
Strawberry Balsamic Black Pepper Jam
Adapted from Epicurious
4 cups strawberries, chopped
3 cups sugar
5 tablespoons balsamic vinegar
1 1/2 teaspoon cracked black pepper
In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Jam will keep, covered and chilled, 1 month.