Strawberry, Black Pepper and Balsamic Jam

Strawberry, Black Pepper and Balsamic Jam

Recipe By Michael Weldon

Ingredients

• 800 g strawberries, quartered

• 400 g Coles sugar

• 1 lemon, juice

• 2 tbs Coles finest balsamic vinegar

• 1 tbs black pepper

Method

• Place the strawberries, sugar, lemon juice, vinegar and black pepper in a large saucepan. Place over a medium heat and gently cook until the sugar is dissolved.

• Turn the heat up slightly to bring the jam mixture to a gently bubble, cook until the jam thickens. You can test the thickness by dropping a spoon of the jam onto a chilled plate and hold the plate vertical - if the jam sets then your jam is ready to go. 

• Pour your jam into a sterilized jar and seal the lid tight. Leave the jam to cool, then store the jam in the fridge until you want to use it. 

  *For those with less of a sweet tooth, use half the sugar listed above.

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