Strawberry Balsamic Black Pepper Jam
Place the strawberries in a large pot, where you add sugar and lemon juice. Let stand at least a few hours (preferably overnight).
After marinating, place the saucepan over low heat and cook for half an hour, stirring occasionally with care not to break the pieces of fruit.
Add the Traditional Balsamic Vinegar of Modena DOP and the freshly ground black pepper and cook for another 10 minutes.
Finally, pour into glass jars previously washed and sterilized. Close tightly and invert the jars to create a vacuum.
700 gr sugar
1 kg of coarsely chopped strawberries (from about 3 farm stand boxes)
40 ml of Bonini Traditional Balsamic of Modena DOP aged 12 years
1 heaping teaspoon freshly ground black pepper
Juice of half a lemon