White Balsamic Strawberry Preserves
This post may contain affiliate links. Read my full disclosure policy.
A simple strawberry spread with a hint of peppery warmth—perfect with cheese, spooned over toast, or served alongside charcuterie.
This strawberry preserve comes from my friend Wendy Barnett, a former resident chef and instructor at Sur La Table, and it’s one I look forward to making every strawberry season. It’s a small-batch recipe—no pectin required—and a little unexpected: sweet berries cooked down with white balsamic vinegar and plenty of freshly ground black pepper, which adds just enough warmth to keep things interesting.
It’s perfect with cheese or charcuterie, but just as good on toast or an English muffin—and a spoonful straight from the pot is hard to pass up.
You May Also Like
White Balsamic Strawberry Preserves
Ingredients
- 16 oz strawberries, hulled and halved
- ¾ cup granulated sugar
- 2 tablespoons white balsamic vinegar
- 1 teaspoon freshly ground black pepper
Instructions
- Before you begin, place two small plates in the freezer so they are well chilled—you’ll use them later to test whether the jam is set. (The second plate is a backup in case the jam needs a little more time to cook.) If you don’t end up using the second plate, be sure to take it out of the freezer when you’re done.
- In a medium heavy-bottomed saucepan, stir together the strawberries, sugar, vinegar, and pepper. Set the pot over medium-high heat and cook, stirring frequently, until the sugar dissolves and the mixture comes to a full boil. Reduce the heat to medium-low and simmer, stirring often and gently mashing the berries as they soften (a potato masher or the back of a sturdy spatula works well), until the jam thickens, 10 to 15 minutes.
- To test for doneness, drop a small spoonful of jam onto a chilled plate and let it sit for a few seconds. If you can drag your finger through it and the line holds (instead of running back together), it's ready. If it still seems loose, continue cooking for a few more minutes and test again. (If you have a candy thermometer, the jam is done when it reaches about 220°F/104°C.)
- Skim any foam from the surface of the jam using a small spoon.
- Let the jam cool slightly, then transfer to clean jar(s) or airtight container(s). Refrigerate for up to 2 weeks or freeze for up to 6 months.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Add a Comment