We Be Jammin’ (Specifically, Strawberry Balsamic Jam with Black Pepper)

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Itty bitty jars of sweet and savory goodness.

Itty bitty jars of sweet and savory goodness.

Ah, the joys of ADHD. I had planned on making a strawberry-cherry pie, then strawberry-rhubarb tarts, but when the steam had settled, my two pounds of luscious Driscoll strawberries found their way into a jam. Generally speaking, I’m not a huge fan of strawberry jam, because it tends to be both a little sweet and a little insipid for my taste, but I came across several recipes for a strawberry balsamic jam, and then the vision of serving it with an aged white Canadian Cheddar kicked in — no, wait; goat cheese! or maybe a stinky Roquefort! (see what I mean about the ADHD?) — so I committed to making a small batch.

Six ingredients. Six. No added pectin. Comparatively speaking, a fair amount of work for six four-ounce (118 ml) jars, but highly satisfying, especially when you give them away as gifts to a grateful palate (even if it’s your own).

STRAWBERRY BALSAMIC JAM (makes six 4 oz./118 ml jars)
Ingredients
2 lb./1 kg fresh strawberries
3 tbsp/45 ml lemon juice (fresh-squeezed, if you can get it)
1.5 cups/300 g granulated white sugar
4 tbsp/60 ml balsamic vinegar
1 tsp/5 g sea salt or kosher salt
1/2 tsp/1-2 g freshly ground black pepper

Berries and sugar, macerating nicely.

Berries and sugar, macerating nicely.

Rinse and hull strawberries. Place in a bowl with sugar and let sit for at least 1-2 hours (or overnight, if it’s convenient), mashing the strawberries after about 10-20 minutes.

Berries and sugar, all mashed up.

Berries and sugar, all mashed up.

Meanwhile, prepare jars and lids (which is to say, throw them in boiling water for a minimum of 10 minutes). [You have the option of making this a refrigerator jam if you don’t care to do the whole home canning thing; strictly up to you. I chose to preserve the preserve in the traditional manner. Otherwise, be sure to use it up within about 10 days.]

It may not be quick, but it does get thick.

It may not be quick, but it does get thick.

Place the strawberry and sugar slurry in a non-reactive saucepan, add the lemon juice, and bring to a boil on medium-high heat. Reduce heat to medium and continue to cook until jam is at the jell stage, stirring frequently and watching at least semi-observantly. [For me, this was about 45 minutes, but your pan and stove may bring about a different result, timewise; one of the recipes I read said you could get there in 30 minutes.] Add the balsamic vinegar, salt, and black pepper the last five minutes of cooking, stirring continuously. Remove the pan from heat.

Jam and a few spare jars.

Jam and a few spare jars.

Pour jam into hot, prepared jars, leaving 1/4″ headspace. Refrigerate immediately or seal and process jars for 10 minutes in a water bath canner. If processing in water bath, remove and let jars sit for 24 hours, ensuring a good seal. Remove bands and store for up to one year… if you think you can wait that long before finishing it all off.

Boiling, but not mad.

Boiling, but not mad.

[Thanks to my pal Susan Park for the suggestion of adding the salt; it cuts the sweetness nicely, and plays well with both the strawberries and the vinegar. And thanks to my cousin Sheryl for the gorgeous cutting board that served as a tray for the jars.]

Super fast, super easy, super tasty summer salad

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Tomato Watermelon Basil Salad

Tomato Watermelon Basil Salad

It’s hot. It’s muggy. It’s summer. Who wants to stand over the stove for an hour or two to make a nice risotto? Not me, that’s for doggone sure. Instead, here’s a no-bake, so-simple-a-kid-could-assemble-it dish magnificently suited for a summer weeknight. I first tasted a version of this at Church & State bistro in downtown Los Angeles, and I was hooked.

TOMATO WATERMELON BASIL SALAD
INGREDIENTS
3 pounds or so seedless watermelon, diced
1 package cherry or grape tomatoes, sliced (12 oz. or more)
4-5 sprigs of basil leaves, chopped or chiffonaded
3-4 tablespoons of balsamic vinegar (or other wine/champagne vinegar) to taste
1-2 tablespoons olive oil
Kosher salt to taste

Slice and dice half a seedless watermelon (or an entire “personal size” watermelon, should you have one), chop up a fistful of fresh basil, take a 12 oz. container (or about 1.5 – 2 cups) of cherry or grape tomatoes and slice them in half, add about 3 – 4 tablespoons of balsamic vinegar and 1 -2 tablespoons of olive oil. Toss together in a bowl, allow the dish to chill for half an hour (or not), and have at it. Sprinkle just a tiny bit of kosher salt on each portion before serving.

For an interesting variation on this recipe, substitute chopped mint for basil.

As you can see from the photo, this salad pairs nicely with Pine Ridge’s Chenin Blanc/Viognier blend, as well as Ironstone Vineyards’ Obsession Symphony.