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    You are in: Home / Low-cholesterol / Strawberry Preserves With Black Pepper and Balsamic Vinegar Recipe
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    Strawberry Preserves With Black Pepper and Balsamic Vinegar

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 13, 2010

      We're addicted to this jam -- it's delicious! I tend to be vinegar-phobic so cut that in half; we also adore black pepper, so increase it by half. Also, once the strawberries cook down, I use a potato masher to break them up a bit more and I like that consistency. The black pepper kick in this jam is really fun, and it's great on toasted English muffins, as well as on peanut butter & jelly sandwiches (made with whole wheat bread.) I wish this was a canning recipe so I could make more at a time and store it on a shelf - we love it!

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    • on March 01, 2012

      Oh boy, this one's dragging my heart around. Stop it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2010

      Simply amazing! Used over Honey Vanilla Pound Cake for strawberry shortcakes and it was incredible!

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    • on May 24, 2010

      I actually used frozen strawberries (as I missed the vignette which instructed to use fresh strawberries) and it turned out fine. The first batch took a while to gel up - I recommend boiling in high heat so it gels up faster.

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    • on April 28, 2008

      Very nice. I had a lot of strawberries in my fridge and decided to use them in this. The first batch I made following directions exactly, but I had a hard time skimming the foam with the chunks of strawberries in it, so I made a second (doubled) batch, using less pepper and running the strawberries through the food processor first to smooth it out. It's cooling right now but seems to have turned out even better than the first batch. Delicious on toasted Italian bread!

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    • on August 23, 2013

      I love strawberries and balsamic together, so why not make jam with them ;-) I decided to use some pectin because of past failures with sour cherry jam that was just cooked down. It came out perfect! I agree that an aged balsamic makes a world of difference.

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    Nutritional Facts for Strawberry Preserves With Black Pepper and Balsamic Vinegar

    Serving Size: 1 (681 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 647.7
     
    Calories from Fat 3
    97%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 9.1 mg
    0%
    Total Carbohydrate 165.1 g
    55%
    Dietary Fiber 2.8 g
    11%
    Sugars 160.3 g
    641%
    Protein 1.0 g
    2%

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