Tuesday, September 13, 2016

We Be Jammin'... Strawberry Black Pepper Jam



Strawberry-Black Pepper Jam
Found on sunset

Makes 4 half pints

3-1/2 pounds strawberries, washed, hulled, and halved 

2-3/4 cups sugar 

2 teaspoons crushed peppercorns 

1/2 teaspoon kosher or canning salt 

1 lemon, quartered or 2 Tbsps of bottled lemon juice

Mix all ingredients in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1-1/2 hours.

Remove lemon wedges and discard.

Fill jars to 1/4 inch headspace, wipe rims, and assemble lids.

Process in a boiling water bath canner for 10 minutes.

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