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Small-Batch Strawberry-Black Pepper Jam

Small-Batch Strawberry-Black Pepper Jam

As delicious as fresh jam is, you don't always want a freezer full of it. This easy recipe makes just enough for you and for a gift.

Sunset APRIL 2013

  • Yield: Makes 4 cups (serving size: 2 tbsp.)
  • Total:2 Hours, 30 Minutes

Ingredients

  • 3 1/2 pounds strawberries, washed, hulled, and halved
  • 2 3/4 cups sugar
  • 2 teaspoons crushed peppercorns
  • 1/2 teaspoon kosher salt
  • 1 lemon, quartered

Preparation

1. Mix all ingredients in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1 1/2 hours.

2. Chill jam in airtight containers up to 1 month, freeze up to 6 months, or process according to Sunset canning methods (sunset.com/canning).

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 2%
  • Protein: 0.4g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 21g
  • Fiber: 1.1g
  • Sodium: 24mg
  • Cholesterol: 0.0mg
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Small-Batch Strawberry-Black Pepper Jam recipe

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