Balsamic Strawberry and Pink Peppercorn Jam

12 cups strawberries

1 (1.75 ounce) package regular powdered fruit pectin

1/2 teaspoon butter

7 cups sugar

1/2 cup balsamic vinegar

1/4 cup pink peppercorns

1. Place 1 cup of the strawberries in an 8-quart heavy pot. Using a potato masher, crush berries; continue adding and crushing berries. Measure 5 cups crushed berries. Stir in pectin, butter and balsamic vinegar. Bring to a full rolling boil, stirring constantly. Add sugar all at once. Return to boiling, stirring constantly. Boil hard for 1 minute, stirring constatnly. Remove from heat. Skim off foam with a metal spoon. Stir in pink peppercorns.

2. Ladle jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.

3. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

— From Better Homes and Gardens 2001 "Canning" issue