Ingredients

• 1 kg (2.2 lbs) fresh Ashern Farm strawberries, hulled and halved
• 500 g (2.2 cups) granulated sugar
• 2 tbsp fresh lemon juice
• 1 tbsp good-quality balsamic vinegar
• 1/4 tsp freshly ground black pepper

Instructions

1. Prepare the Strawberries:
   Place the strawberries in a large bowl and mash them slightly with a fork or potato masher, leaving some chunks for texture.
2. Combine Ingredients:
   In a large saucepan, combine the mashed strawberries, sugar, and lemon juice. Stir well and let the mixture sit for about 10 minutes to allow the sugar to dissolve partially.
3. Cook the Jam:
   Heat the saucepan over medium heat, stirring frequently, until the mixture comes to a boil. Reduce the heat to medium-low and let it simmer for about 20–30 minutes, stirring occasionally. Skim off any foam that forms on the surface.
4. Add the Twist:
   Once the jam starts to thicken, stir in the balsamic vinegar and black pepper. Continue cooking for another 5–10 minutes, or until the jam reaches your desired consistency.
   • Pro Tip: Test the jam by placing a small dollop on a chilled plate. If it wrinkles when you push it with your finger, it’s ready.
5. Cool and Store:
   Remove the jam from heat and let it cool slightly. Pour it into sterilized jars, leaving a little space at the top. Seal the jars tightly and let them cool to room temperature.

Serving Suggestions

• Spread it on toast or scones for a sweet and tangy kick.
• Use it as a glaze for grilled chicken or pork.
• Add a dollop to a cheese board—pairs beautifully with brie or goat cheese.