Black Pepper Balsamic Strawberry Jam + Fresh Mozzarella

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By Wisconsin cheese, recipe from Baked Bree 

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We partnered with some of our favorite food bloggers to craft unique spring flavor pairings perfect for getting your entertaining routine out of the house and onto your patio. One of our favorites from Bree of Baked Bree combines two of the most iconic warm-weather staples – homemade strawberry jam and fresh mozzarella.

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But, this isn’t just any strawberry jam; it’s bursting with bold flavors of black pepper and balsamic to create the perfect sweet and salty topping for fresh, milky mozzarella cheese. Add that to a baguette slice and top with slivers of fresh basil for the perfect bite. Make it even more flawless by mixing up the jam ahead of time so you always have it on-hand this spring and summer for impressive last-minute appetizers.

Here’s what you’ll need:

Ingredients:

  • 4 cups strawberries, quartered
  • 4 cups sugar
  • 2 tablespoons lemon juice
  • 4 tablespoons balsamic vinegar
  • 1/2 teaspoon freshly cracked black pepper
  • Wisconsin fresh mozzarella, sliced baguette and fresh basil, for pairing

Seriously, how amazing do these fresh strawberries look?

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Here’s what you’ll do:

Heat strawberries, sugar and lemon juice in large saucepan or Dutch oven over medium-low heat. Stir to combine.

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Bring to boil and cook exactly 8 minutes.

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Pour strawberries into glass or ceramic bowl. Add balsamic vinegar and black pepper.

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Let cool, cover with plastic wrap and let sit at room temperature 24 hours. The mixture will thicken and become glossy.

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Serve jam with fresh mozzarella, sliced baguette and thinly sliced basil.

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For more spring cheese pairing ideas, visit EatWisconsinCheese.com.

Black Pepper Balsamic Strawberry Jam
By Baked Bree

 

Servings: Makes about 5 cups

 

Ingredients:

4 cups strawberries, quartered

4 cups sugar

2 tablespoons lemon juice

4 tablespoons balsamic vinegar

1/2 teaspoon freshly cracked black pepper

Wisconsin fresh mozzarella, sliced baguette and fresh basil, for pairing

 

Cooking Directions:

Heat strawberries, sugar and lemon juice in large saucepan or Dutch oven over medium-low heat. Stir to combine.
 

Bring to boil and cook exactly 8 minutes.
 

Pour strawberries into glass or ceramic bowl. Add balsamic vinegar and black pepper. Let cool, cover with plastic wrap and let sit at room temperature 24 hours. The mixture will thicken and become glossy.
 

Serve jam with fresh mozzarella, sliced baguette and thinly sliced basil.

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