Strawberry jam is probably the most popular jam in the world. But did you know that this “Queen Bee” of jams can easily be altered in something quite different… quite spectacular???
Let me convince you…
- 1,250 kg strawberries (“cleaned”)
- 625 g Extra Fruit sugar (2:1)
- 7,5 teaspoon balsamic vinegar
- 1 heaping teaspoon black pepper
Give the strawberries a bath. And remove the green stuff at the top. Chop each strawberry in 4 pieces. Put the strawberries in a large pot together with a very small amount of water.
Put the heat on and let it boil at a medium-high heat. Cover the pot while you boil. The strawberries have to be smooth (“mushy”).
Take the pot of the stove and add the sugar all at once. Start stirring. Put the pot back on the stove and let it boil at a high temperature. Once it keeps boiling (even when you stir), you may count 3 minutes.
Remove the pot from the heat. Check if the jam is ready with a teaspoon and a small plate. Remove any foam from the surface of the jam with a skimmer.
Now it’s time to spice it up with the vinegar and black pepper. Taste quickly. Pour the hot jam into sterilized jars. Put the lid on the jars and let it chill upside down for 10 minutes.