Jammin' Jam of Strawberry, Black Pepper & Fresh Mint
This month's Tigress Can Jam ingredient was any kind of herb that we fancied using. I actually still have a nice Mint plant doing well even after the wet winter here, so I definitely wanted to use that. Then, the Farmer's Market starting showing off the first of the season's strawberries for us fortunate Californians, so it was easy to see where my combo was headed. I, frankly, would never have thought to use pepper on my own - maybe balsamic vinegar or vanilla or perhaps a tea blend, but never ground pepper.
Since the strawberries are also a little tangy this early in the year, the pepper really played nicely with the acids and herbal notes. The recipe is a breeze, although in my adaptation I have cut a whole day off of the macerating (and I still do it overnight once).
Christine just loves to take a few days to do her amazing creations, and I didn't have the patience to be so French. Until I have the pleasure of tasting her jar of this bliss, I'll be satisfied with loving mine. I highly recommend giving this a whirl; It's easy and has a big wow factor. 
RECIPE: Strawberry, Ground Pepper & Fresh Mint Jam
(adapted from Mes Confitures)
2lbs Strawberries, (weigh after washed, hulled & sliced in half )
1 1/2 lb sugar (this is about 3 1/2 cups)
1 lemon zest and juice
8 fresh mint leaves, hand shredded
8 black peppercorns, freshly ground
In a ceramic bowl, add the strawberries, lemon zest and juice, and sugar. Fold together just to mix and cover with parchment paper and let macerate overnight in the refrigerator.
Next day, bring the preparation to a simmer in a preserving pot or large saucepan. Stir gently to dissolve all sugar for about 5 minutes. Strain through a sieve and hold the fruit separately while you return the syrup to the pan and bring to a boil, cooking on high til concentrated at 221F on a candy thermometer.
Add the fruit back into the pot with the mint and ground pepper. Return to boil for about 5 minutes, stirring gently. Check the set.
Fill sterilized jars, immediately, and close with lids. Boil in a hot waterbath, covering the jars by 1 inch of water, for 10 minutes. See "How To Preserve" for any questions about water baths. Remove carefully to a rack to cool and seal. Do not move jars for 24 hours to secure the seal.
*Optionally, you can fill jars and keep in refrigerator for 3 weeks without a water bath*
Getcha Pepper on, peeps!
Ladies and Gents, it works! Not only does it work, it has a remarkable balance that keeps the sugar (that can sometimes be too much, especially for non-jam loving folks), in the background. Suddenly, the fruit is first, then a hint of mint rises up and never do you think, "oh wow, pepper in my mouth." It just seems to make the sugar be a little more generous with the spotlight.
This month's Tigress Can Jam ingredient was any kind of herb that we fancied using. I actually still have a nice Mint plant doing well even after the wet winter here, so I definitely wanted to use that. Then, the Farmer's Market starting showing off the first of the season's strawberries for us fortunate Californians, so it was easy to see where my combo was headed. I, frankly, would never have thought to use pepper on my own - maybe balsamic vinegar or vanilla or perhaps a tea blend, but never ground pepper.
Since the strawberries are also a little tangy this early in the year, the pepper really played nicely with the acids and herbal notes. The recipe is a breeze, although in my adaptation I have cut a whole day off of the macerating (and I still do it overnight once).
Christine just loves to take a few days to do her amazing creations, and I didn't have the patience to be so French. Until I have the pleasure of tasting her jar of this bliss, I'll be satisfied with loving mine. I highly recommend giving this a whirl; It's easy and has a big wow factor. 
RECIPE: Strawberry, Ground Pepper & Fresh Mint Jam(adapted from Mes Confitures)
2lbs Strawberries, (weigh after washed, hulled & sliced in half )
1 1/2 lb sugar (this is about 3 1/2 cups)
1 lemon zest and juice
8 fresh mint leaves, hand shredded
8 black peppercorns, freshly ground
In a ceramic bowl, add the strawberries, lemon zest and juice, and sugar. Fold together just to mix and cover with parchment paper and let macerate overnight in the refrigerator.
Next day, bring the preparation to a simmer in a preserving pot or large saucepan. Stir gently to dissolve all sugar for about 5 minutes. Strain through a sieve and hold the fruit separately while you return the syrup to the pan and bring to a boil, cooking on high til concentrated at 221F on a candy thermometer.
Add the fruit back into the pot with the mint and ground pepper. Return to boil for about 5 minutes, stirring gently. Check the set.
Fill sterilized jars, immediately, and close with lids. Boil in a hot waterbath, covering the jars by 1 inch of water, for 10 minutes. See "How To Preserve" for any questions about water baths. Remove carefully to a rack to cool and seal. Do not move jars for 24 hours to secure the seal.
*Optionally, you can fill jars and keep in refrigerator for 3 weeks without a water bath*
Getcha Pepper on, peeps!
