Since returning to Umbria a couple of weeks ago, I have loved settling back into our familiar rhythm, especially the pleasure of visiting local markets. Few things inspire home cooking more than tables and trucks piled high with fresh seasonal produce. Bright vegetables, fragrant fruit, and baskets of local ingredients make it almost impossible to leave empty-handed. My only problem is that I often buy far more than two people can reasonably eat, forgetting that I am cooking for a small household rather than a crowd.

Even so, the abundance of fresh produce has been a joy. We have been eating our fill of seasonal vegetables, and I have been happily planning meals around whatever looks best at the market. On Sunday, we drove to Pissignano, a small town near Trevi known for its monthly antique market. It is always a pleasant place to wander, with stalls full of old furniture, garden pieces, household items, and unexpected treasures.

While my husband browsed the antique stands, I noticed a produce truck as soon as we arrived. It was selling fresh fava beans and strawberries by the case, and I could not stop thinking about those strawberries. They were plump, deeply colored, and perfectly ripe, exactly the kind of fruit that makes a rich homemade strawberry jam. I knew immediately that they would be ideal for a batch of strawberry balsamic jam.

After a couple of hours of browsing, my husband found a few pieces to display outside our farmhouses. When he asked whether I had seen anything I wanted for inside the house, I admitted that nothing had tempted me quite as much as that produce truck. We walked back and bought a case of fava beans and two cases of strawberries. The berries were so ripe that their sweet perfume filled the car on the drive home. Their fragrance was almost overwhelming, but it also confirmed that they needed to be used quickly.

The next morning, I knew I had to turn those strawberries into jam before they became too soft. I had made strawberry jam with balsamic vinegar once before and loved the way the vinegar deepened the flavor. It does not make the jam taste sharp; instead, it adds richness and balance, giving the strawberries a more complex, almost luxurious taste.

I had also read about adding black pepper to strawberry balsamic jam. The pepper gives the jam a gentle bite, making it especially good with cheese and crackers. Because not everyone enjoys peppery preserves, I decided to make half the batch with black pepper and half without. In the end, I doubled the recipe so there would be enough to share with guests, and I was very happy with the result. The jam set beautifully and had a bright strawberry flavor with just the right depth from the balsamic vinegar.

I especially enjoy the version with black pepper. The heat is subtle, not overpowering, and it works surprisingly well even on morning toast. This strawberry balsamic jam is a wonderful preserve to keep on hand because it can be served in several ways. Spread it on bread, spoon it over biscuits, pair it with soft cheese, or add it to a simple cheese board. It is sweet, fragrant, and just a little sophisticated.

I prefer jam recipes that do not rely on artificial pectin. In this recipe, lemon juice and slow cooking help the jam set naturally. It takes a little more time, but the texture and flavor are worth it. The result is a homemade strawberry jam that tastes fresh, seasonal, and full of real fruit.

Note: To test whether the jam has set, place a small plate in the freezer before you begin cooking. When the jam looks thick, spoon a small amount onto the cold plate and place it in the refrigerator for a minute or two. Hold the plate sideways. The jam should mound slightly and move slowly rather than running off the plate.

Buon Appetito!
Deborah Mele

Strawberry Balsamic Jam

Yield:
Makes About 4 Pints

Prep Time:
30 minutes

Cook Time:
2 hours

This homemade strawberry balsamic jam can be prepared with or without black pepper. It is delicious on toast and also pairs beautifully with cheese.

Ingredients

• 3 pounds fresh, ripe strawberries
• 2 cups granulated sugar
• 1/3 cup lemon juice
• 3 tablespoons balsamic vinegar
• 2 teaspoons black pepper, optional

Instructions

1. Wash the strawberries, remove the tops, and chop them coarsely.
2. Place the strawberries, sugar, and lemon juice in a heavy-bottomed pot and bring the mixture to a boil.
3. Boil over medium-high heat for 20 minutes, stirring often and skimming off any foam that rises to the surface.
4. Reduce the heat to a slow boil and continue cooking until the jam has almost set, about 45 minutes to 1 hour.
5. Add the balsamic vinegar and the black pepper, if using, and stir well.
6. Cook for another 5 to 10 minutes.
7. Test the jam to see whether it has set, using the chilled plate method described above.
8. Sterilize the jars and lids. While they are still hot, fill the jars with jam, leaving about 1/2 inch of headspace.
9. Place the lids on the jars and process them in a boiling water bath, making sure the jars are covered by 3 inches of water, for 10 minutes.
10. Turn off the heat and let the jars sit in the water for an additional 5 minutes before removing them.
11. Place the jars on the counter and leave them undisturbed for 6 hours before storing.
12. Refrigerate after opening.
13. Enjoy.