Roasted Balsamic Strawberry Jalapeno Jam

Roasted Balsamic Strawberry Jalapeno Jam
  • 2 pounds hulled strawberries
  • 1 tablespoon balsamic vinegar
  • 2 jalapenos
  • juice and zest of 1 lemon
  • 2 tablespoons classic pectin
  • 2 1/2 cups granulated sugar
  • 1 teaspoon butter

Preheat the oven to 400.  Place the strawberries in a baking dish and drizzle with the balsamic vinegar.  Place the jalapenos on a baking sheet.  Roast the strawberries until deep red and juicy, and the jalapenos are charred.  Peel the skin off the jalapenos, remove the seeds and dice into small pieces

Combine the roasted strawberries, jalapenos, lemon juice and lemon zest in a large stockpot.  Gently mash the fruit to release the juices, but leave it chunky.  When the fruit is simmering, stir in the pectin.  Turn the burner to high, and bring to a vigorous boil while stirring constantly.  Add the sugar all at once and stir well to dissolve.  Bring to a boil again over high heat, and boil hard for one minute.

Remove from the heat and stir in the butter.  Ladle into hot, sterilized jars and follow standard canning procedures for processing and sealing.

Yields about 2 1/2 pints or 5 cups

Recipe from Curly Girl Kitchen
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