Jam isn't as hard to make as you might think, we promise! This recipe is perfect for beginners and provides a lovely, complex flavor. Try a dollop of strawberry jam on top of one of our Butter Olive Oil Biscuits for a simple, satisfying breakfast or snack. If you can stand to share, this jam makes a wonderful gift.



3 pounds strawberries, roughly chopped

3 cups granulated sugar

3 tablespoons D’Olivo Strawberry Dark Balsamic Vinegar

1/4 teaspoon freshly ground Tellicherry Peppercorns


Cleanliness is key when making jams or preserves. Before you start, make sure all tools and surfaces are clean and sterile.

Prepare a boiling water bath canner and 5 8-oz jars.

Place chopped strawberries in a 5-quart stainless steel saucepan. You can also use a non-reactive dutch oven. Add sugar and stir to combine.

Place saucepan oven over high heat and bring to a boil. Cook, stirring regularly and skimming away any foam that appears on the top. When the berries soften and the liquid gets thick and bubbly, stir in the D’Olivo Strawberry Dark Balsamic Vinegar.

When mixture reaches 220 degrees, remove from heat, and stir in black pepper.

Fill jars leaving 1/4-inch headspace. Thoroughly wipe the rims and place the lids on each jar. Turn rings just until you feel a bit of resistance. Do not over-tighten

Process jars in a boiling water bath for 10 minutes. Using tongs, carefully remove jars and place on a clean, dry towel to cool.

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