Best 4 Strawberry Balsamic Black Pepper Jam Recipes
Indulge in a culinary delight with our enticing Strawberry Balsamic Black Pepper Jam. This remarkable condiment offers a harmonious blend of sweet strawberries, tangy balsamic vinegar, and a hint of spicy black pepper, creating a symphony of flavors that will tantalize your taste buds. Spread it on your morning toast, pair it with a cheese platter, or use it as a glaze for grilled meats. This versatile jam is a burst of flavor that will elevate any dish.
Our second recipe features a delectable Strawberry Balsamic Chicken Skillet. Succulent chicken breasts are seared to perfection and smothered in a luscious sauce made from our Strawberry Balsamic Black Pepper Jam, balsamic vinegar, and Dijon mustard. Served over a bed of fluffy rice or roasted vegetables, this easy-to-make dish is a weeknight dinner winner.
For a refreshing twist on a classic, try our Strawberry Balsamic Black Pepper Vinaigrette. This flavorful dressing combines the sweet and tangy notes of the jam with the robust flavors of olive oil, balsamic vinegar, and freshly ground black pepper. Drizzle it over your favorite salad or use it as a marinade for grilled fish or chicken.
Finally, satisfy your sweet tooth with our delightful Strawberry Balsamic Black Pepper Ice Cream. This unique frozen treat features a creamy vanilla base infused with the vibrant flavors of strawberry jam, balsamic vinegar, and a touch of black pepper. Served with a drizzle of our Strawberry Balsamic Black Pepper Jam, this ice cream is a dessert that will leave you craving more.
STRAWBERRY BALSAMIC BLACK PEPPER JAM
I found this recipe on Canadian Living's web site, it's credited to The Canadian Living Test Kitchen. I have been looking for a good strawberry/balsamic jam recipe, and I was glas to find one that uses low-sugar pectin.
Provided by Natalia - St Louis
Categories < 60 Mins
Time 1h
Yield 8 half-pints
Number Of Ingredients 5
Steps:
- Crush or finely chop strawberries 1 layer at a time. Measure 6 cups.
- Mix pectin with 1/4 cup of sugar. Stir pectin mixture into berries and continue stirring while bringing to a boil over high heat.
- Add remaining sugar. Continue stirring and boil hard for 1 minute.
- Remove jam from heat. Add balsamic vinegar and pepper.
- Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 505.2, Fat 0.7, Sodium 2.3, Carbohydrate 129.2, Fiber 4.4, Sugar 122.5, Protein 1.5
STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR
Categories Condiment/Spread Fruit Brunch Cocktail Party Quick & Easy Low Sodium Vinegar Strawberry Summer Simmer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 Cups
Number Of Ingredients 5
Steps:
- In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.
STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM
This recipe from Salt & Straw takes sweet, rich strawberry ice cream up a notch-honey balsamic vinegar adds some tang and finely ground black pepper brings a little spice.
Provided by Tyler Malek
Categories Ice Cream Dessert Frozen Dessert Strawberry Honey Pepper
Yield 2 pints
Number Of Ingredients 17
Steps:
- Strawberry puree:
- Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
- Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
- Ice cream base:
- Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
- Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
- Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
- Ice cream:
- In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
- Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
- Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR
Use fresh strawberries, only freshly cracked black pepper, and the best balsamic you can afford. I actually prefer it with just the balsamic and strawberries. Recipe is from Gourmet.
Provided by cookiedog
Categories Strawberry
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.
Nutrition Facts : Calories 647.7, Fat 0.4, Sodium 9.1, Carbohydrate 165.1, Fiber 2.9, Sugar 160.3, Protein 1.1
Tips:
- Choose ripe, flavorful strawberries: The quality of your strawberries will greatly impact the taste of your jam. Look for berries that are deep red in color, plump, and have a sweet aroma.
- Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the jam from scorching. A Dutch oven or a large saucepan are both good options.
- Don't overcook the jam: The jam should be thick and spreadable, but not too stiff. Overcooking the jam will make it tough and chewy. To test if the jam is done, spoon a small amount onto a cold plate. If it wrinkles when you push your finger through it, it is ready.
- Let the jam cool completely before storing: This will help to prevent the jam from becoming too thick and difficult to spread. Once the jam is cool, store it in a clean glass jar in the refrigerator for up to 2 weeks.
Conclusion:
Strawberry balsamic black pepper jam is a delicious and versatile condiment that can be used in a variety of ways. It is perfect for spreading on toast, crackers, or scones. It can also be used as a glaze for grilled chicken or fish, or as a dipping sauce for fruit or cheese. With its sweet, tangy, and slightly spicy flavor, strawberry balsamic black pepper jam is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
