Strawberry Preserves With Black Pepper And Balsamic Vinegar Food

STRAWBERRIES WITH BALSAMIC BLACK PEPPER

Steps:

• Rinse, hull , and slice the strawberries
• Place the sliced berries in a medium nonreactive bowl (such as a glass bowl).
• Sprinkle the berries with the sugar and balsamic vinegar, and toss gently to coat.
• Allow the berries to macerate in the vinegar and sugar mixture for about 15 minutes.
• Add 4 to 5 grinds of coarse black pepper to the berries, and toss to coat.
• Allow the flavors to blend about 5 minutes more before serving.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR

Steps:

• In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.

STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR

Steps:

• In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Toss the strawberries, balsamic vinegar, sugar, and freshly ground black pepper to taste, in a mixing bowl. Divide the berries among martini glasses and serve immediately.

STRAWBERRIES WITH BALSAMIC VINEGAR AND BLACK PEPPER

Steps:

• Halve the strawberries if the strawberries are large, and quarter them if they are very large. They should be in bite-size pieces. Put the berries in a mixing bowl and sprinkle with brown sugar. Toss and set aside for 30 minutes.
• Sprinkle the balsamic vinegar and pepper on the berries and toss again. Serve at room temperature for the fullest flavor.
• NOTE
• The amount of sugar may be adjusted, depending on the sweetness of the berries.

STRAWBERRY PRESERVES I

Steps:

• In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
• Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

STRAWBERRY PRESERVES

Steps:

• Cap and rinse berries, place in a large colander.
• Pour boiling water over berries and let drain 1 minute.
• Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently.
• Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon.
• Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole.
• Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace.
• Cover with a 1/8 inch layer of paraffin. cover with lids.

STRAWBERRY MARGARITA PRESERVES

Steps:

• Combine berries, apples and lemon juice in a large stainless or enamel saucepan.
• Bring to a full rolling boil.
• Add sugar, stirring constantly until sugar is dissolved.
• Boil gently, uncovered, stirring frequently until mixture reaches gel stage-around 40 min.
• Remove from heat and stir in the booze-return to heat and boil for 5 min.
• Ladle into clean, hot sterilized jars leaving 1/4 inch head space.
• Process for 5 min at altitudes up to 1000 feet.