Strawberry, Thyme, Rosemary, Balsamic Vinegar, Black Pepper Jam (that’s a long one)

It’s 94 degrees in Columbus Ohio.  Standing over a hot stove to make jam was probably not the smartest thing in the world – but when strawberries call…

My running pal, Shawn-sation, came over for a jam session.  Shawn is the collaborator on jams such as “The 14 miler”, “The 4 miler”, “Slap your momma strawberry jam” as well as the persimmon mishap of 2010 (we wont talk about that one).


Fast stirring

1TB Rosemary

1TB Thyme

5 1/2 C. Sugar

5 C. Strawberries

1/4 C. Balsamic Vinegar

A healthy hello of black pepper – 10 chunky turns on the pepper mill

4TB Powdered Pectin

1Tb Butter

Add all ingredients except the sugar. Stir until boiling. Add the sugar.  Bring it to a boil again and let it ride for about 1 minute (until jam thickens).  I usually accidentally/on purpose drip some on the counter and test it by running my finger through.  If it doesn’t lose it’s shape right away – then you’re good-to-go.

Follow the usual procedure for packing the jars and using the water bath (process in water bath for 10 minutes).

This jam is super good with goat cheese…mmmmmnnnn goat cheese. Next time, I plan to go a little heavier on the herbs and the pepper.  I was afraid of over powering the strawberries.  I love this jam so much, I can see using it as a regular breakfast jam – Ka Pow!


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