Strawberries and black pepper are a classic flavor pairing. This punchy jelly works as a breakfast spread and also as a flavorful glaze for grilled or roasted chicken or pork.
Ingredients
SERVINGS: 2 Pint(s)
- 3 cups strawberries, topped and chopped
- 2 tablespoons cider vinegar
- ½ yellow onion, chopped fine
- 1 teaspoon grated ginger
- 2 tablespoons golden raisins
- 2 cloves garlic, lightly mashed and peeled
- 1 cinnamon stick
- 4 cardamom pods
- ¼ teaspoon Madras curry or Garam Masala
- 1 pinch allspice
- 1 pinch chili powder
- 1 pinch salt
Instructions
Place berries in bowl, add vinegar and pepper, stir to coat. Place sugar, lemon juice, lemon zest and minced chili in large saucepan. Heat and stir until sugar dissolves (7–10 minutes). Add berries, bring to boil, stirring frequently. Reduce heat to simmer and cook until temperature registers 220° on a candy thermometer. Cool 10–15 minutes; transfer to jars. Refrigerate for up to 2 weeks, or process using standard canning procedures for long-term storage.
