Strawberry Balsamic Black Pepper Jam

Vegetarian
Gluten Free
Low Fod Map
Health score
1%
Strawberry Balsamic Black Pepper Jam
90 min.
8
731kcal

Suggestions


Indulge your taste buds with a truly unique creation: Strawberry Balsamic Black Pepper Jam. This delightful condiment combines the sweetness of fresh strawberries with the tangy depth of high-quality balsamic vinegar and a surprising kick of freshly ground black pepper. Ideal for those seeking a vegetarian and gluten-free option, this jam is not only delicious but also respects low FODMAP dietary needs, making it accessible to a wider audience.

Perfect for spreading on toast, adding to cheese platters, or using as a dip, this jam elevates everyday meals to gourmet experiences. Imagine the harmony of flavors as you savor the balance of sweetness and acidity, with a hint of spiciness that lingers, making each bite memorable. The preparation of this jam takes about 90 minutes, but the result is well worth the time invested. You'll impress your family and friends with this exceptional homemade treat that's easy to make and full of vibrant flavors.

Gather your ingredients and get ready to create a staple that not only enriches your pantry but also serves as a thoughtful gift for anyone who enjoys unique culinary experiences. This Strawberry Balsamic Black Pepper Jam is more than just a condiment; it’s an invitation to explore new flavor profiles that will leave you craving more. Dive into the world of jam-making and discover the joy of crafting this amazing spread!

Ingredients

  • 0.3 cup balsamic vinegar 
  • teaspoon pepper black freshly ground
  • 1.8 ounce premium fruit pectin 
  • cups strawberries coarsely chopped (from 3 farm stand boxes)
  • cups sugar 
  • 0.3 teaspoon butter unsalted

Equipment

  • bowl
  • ladle
  • whisk
  • pot

Directions

  1. Measure the sugar into a large bowl and set aside.
  2. Combine the strawberries, balsamic vinegar, and black pepper in a large, heavy-bottomed pot.
  3. Whisk in the pectin until dissolved.
  4. Add the butter and bring the mixture to a boil over medium-high heat.
  5. Add the sugar all at once and return the mixture to a boil, stirring constantly. Boil hard for one minute.
  6. Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

Nutrition Facts

Calories731kcal
Protein0.36%
Fat1.16%
Carbs98.48%

Properties

Glycemic Index
24.01
Glycemic Load
124.92
Inflammation Score
-2
Nutrition Score
5.9660869831948%

Flavonoids

Cyanidin
1.51mg
Petunidin
0.1mg
Delphinidin
0.28mg
Malvidin
0.01mg
Pelargonidin
22.36mg
Peonidin
0.05mg
Catechin
2.8mg
Epigallocatechin
0.7mg
Epicatechin
0.38mg
Epicatechin 3-gallate
0.14mg
Epigallocatechin 3-gallate
0.1mg
Naringenin
0.23mg
Kaempferol
0.45mg
Myricetin
0.04mg
Quercetin
1mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:731.47kcal
36.57%
Fat:0.98g
1.51%
Saturated Fat:0.1g
0.63%
Carbohydrates:188.34g
62.78%
Net Carbohydrates:185.94g
67.61%
Sugar:180.24g
200.27%
Cholesterol:0.34mg
0.11%
Sodium:16.95mg
0.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.69g
1.38%
Vitamin C:52.92mg
64.15%
Manganese:0.4mg
20.05%
Fiber:2.4g
9.59%
Folate:21.71µg
5.43%
Potassium:153.92mg
4.4%
Copper:0.09mg
4.35%
Iron:0.71mg
3.92%
Vitamin B2:0.06mg
3.37%
Magnesium:13.15mg
3.29%
Phosphorus:23.67mg
2.37%
Vitamin K:2.4µg
2.29%
Vitamin B6:0.04mg
2.18%
Selenium:1.42µg
2.03%
Calcium:19.88mg
1.99%
Vitamin E:0.27mg
1.78%
Vitamin B3:0.35mg
1.75%
Vitamin B1:0.02mg
1.49%
Vitamin B5:0.12mg
1.23%
Zinc:0.18mg
1.21%