John Myers
Strawberry Jam with Blueberry Balsamic Vinegar and Pepper
The perfect strawberry jam with blueberry balsamic vinegar and pepper recipe with a picture and simple step-by-step instructions.
- 850 g Fresh strawberries
- 150 ml Blueberry balsamic cream
- 500 g Preserving sugar 2: 1
- Black pepper, ground medium
- 1 packet Citric acid
- Briefly rinse the strawberries with cold water and shake them dry, then pluck them and cut in half or into quarters, depending on the size.
- Weigh out the sugar and add to the fruits together with the citric acid and puree everything finely. Slowly fold in the balsamic vinegar. Now season to taste with the pepper (you should only feel a touch of the pepper) and then let the mixture steep a little.
- Put the mixture in a high saucepan and bring to the boil, let it boil until the gelling point is reached, about 4 minutes. For the gelling test, place a few drops of the mixture on a chilled plate.
- Remove any foam that occurs.
- Then immediately fill into prepared jars (jars should stand on a damp cloth, so you take the tension off the jar when the hot mass is poured in), put the lid on and leave it on the head for a good 5 minutes so that the jar draws a vacuum. Then turn it over and cover it with a cloth and let it cool down slowly.
- 6th mass makes 5 glasses of 220 ml each.
Facebook Comments