"Strawberry Balsamic Black Pepper Jelly"

By RoketJSquerl

Ingredients

• 7 cups sugar
• 5 cups coarsely chopped strawberries (from about 3 farm stand boxes)
• 1/4 cup best quality balsamic vinegar
• 1 heaping teaspoon freshly ground black pepper
• One (1.75-ounce) package regular powdered fruit pectin
• 1/4 teaspoon unsalted butter

Preparation

Step 1

Makes 8 cups, or 8 half-pints

Combine the strawberries, balsamic vinegar, and black pepper in a large, heavy-bottomed pot. Whisk in the pectin until dissolved. Add the butter and bring the mixture to a boil over medium-high heat. Add the sugar all at once and return the mixture to a boil, stirring constantly. Boil hard for one minute.

Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.