Last night, after doing our butchering detail in class, Chef Remy gave us a quick lesson on pickling, and gave me this delicious recipe for Raspberry, Black Pepper, and Balsamic Jam. While raspberries are obviously not in season for us here in the Northeast, I just had to share this simple but outstanding jam. The balsamic plays up the tartness of the berries, and the black pepper adds a surprising bite. We sampled some with fresh baguette and chevre, which was absolutely amazing. The jam has so much flavor it really should be paired with a mild cheese, I’m also looking forward to experimenting with it with some dessert flavors (very dark chocolate?) We’re thinking of serving it with johnnycakes in our Southern-style buffet in a few weeks.
Raspberry, Black Pepper & Balsamic Jam
(Makes about 2 quarts… easy to adjust for smaller batches)
2 500g bags frozen raspberries
1 pint fresh raspberries
1 kg (about 2.2 lbs) granulated sugar
2 T ground black pepper
3 oz (1/4 c) good Balsamic Vinegar
-If raspberries are frozen solid, heat these in a large sauce pot first.
-Add sugar while stirring.
-After all sugar has been mixed in, add the pepper and Balsamic Vinegar.
-Keep mixture at a low simmer until it begins to thicken (about 15 mins). Keep in mind that because no pectin is being used for this recipe it will be a loose jam. Add more sugar to thicken up the jam if it doesn’t reach a syrup-like consistency after 30 minutes over low heat.
-To make a smaller batch, the important ratio to remember is equal parts fruit and sugar, adjust the black pepper and balsamic to taste.