Monday, July 17, 2017

Strawberry Preserves with Balsamic Vinegar and Black Pepper

Another great preserve from "Saving the Season"... it's kind of sweet and kind of savoury...  Add it to your cheeseboard, dress up your favourite chocolate cake or cheesecake... oh the things you could do with this preserve!

The berries stay whole and plump in this preserve.
To make 4 250 ml jars.
3 lbs       strawberries, rinsed briefly and tops removed
2 1/2 cups  sugar
3 tbsp     balsamic vinegar
1/4 tsp    freshly ground black pepper

If some of the strawberries are large, cut them in half or quarters.  Layer the fruit with the sugar.  Set for a few hours.

Turn the fruit/sugar mixture into a preserving pan and bring to a boil.  Remove from heat.  Once it is cool, cover and store overnight in the refrigerator.  The following day, strain the mixture through a colander or a chinois into a bowl.  Reduce the syrup in a preserving an over high heat to the gel point, eight to ten minutes after the full boil.  The temperature of the syrup will be 220 degrees F. (insert a candy thermometer into the pot to check the temperature).

Add the berries and cook over moderate heat for about three minutes, gently stirring.  Ladle the hot preserves into the prepared 250 ml jars, leaving 1/4 inch headspace.  Seal and process in a boiling water bath for ten minutes.


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