Author Notes: Adapted from Christina Tosi, this jam will enable your morning toast addiction. —Samantha Ardry
Makes: about 3 cups (1 1/2 pints)
cups strawberries, washed and hulled (about 1 1/2 lb)
cup red wine vinegar
tablespoons apple cider vinegar
whole black peppercorns
small vanilla bean
small cinnamon stick (or half a large one)
tablespoon butter (optional)
tablespoons powdered pectin
In This Recipe
- In a bowl, whisk together the sugar and salt. Set aside.
- In a separate bowl, mash about half of the strawberries and slice the rest in half or quarters. If you’d like less texture to your jam, feel free to mash all of them. If you prefer a seedless jam, process all of the strawberries in a blender and then push the mixture through a fine mesh strainer.
- Add the sugar mixture to the strawberries, toss to combine and let it macerate while you bloom the spices.
- In a saucepan that is about twice the size of the sugar-strawberry mixture, combine the red wine vinegar, apple cider vinegar, black peppercorns and cinnamon stick. Slice open the vanilla bean pod and scrape the seeds into the pot. Add the pod into the pot as well. Bring this mixture to a boil and then remove from the heat. Let it steep and cool slightly for about 10 minutes and then discard the whole peppercorns, vanilla bean pod and cinnamon stick.
- Return the saucepan to the heat and bring it back to a boil. Pour the macerated strawberry mixture into the pot and bring it to a strong simmer. Dot the butter over the surface of the jam (if using) to keep the foam from bubbling up too high. When the jam begins to simmer, sprinkle the pectin over the surface and stir it in. Let the mixture cook over medium high heat for about 20 minutes, or until until thickened. If you are using a thermometer, it should reach between 210 and 220 F.
- Let the jam cool completely and then store in an airtight container in the refrigerator or freezer. You can also follow your favorite instructions for canning if you'd like to store the jam longer.