Our friends at The Farmhouse help us make a memorable, homemade jam just in time for the upcoming Urban Grown Farm & Garden Tour. Chef Michael Foust put together strawberries, black pepper and balsamic to create a uniquely sweet, but spicy spread.
Strawberry black pepper and balsamic jam
2 lbs. strawberries
5 cups. white sugar,
1/2 teaspoon butter
2 tablespoon molasses and balsamic vinegar
1/2 teaspoon black pepper.
In a heavy pot add strawberries and bring to a boil. Add sugar over medium heat and bring to a boil while stirring. Add butter, and cook for 35 min. Add molasses, balsamic and black pepper then cook for another 10 min. Let cool and place into a mason jar. Store in the fridge.