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The Ultimate Strawberry Black Pepper Jam Cheese Board

Stacey M Doyle
Great a beautiful dessert and cheese platter complete with a sweet and spicy strawberry jam.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Dessert


  • 1 Tbls Olive Oil
  • 1 large Shallot diced fine
  • ¾ cup Light Brown Sugar
  • ½ tsp Black Pepper optional
  • 3 - 4 Tbls Balsamic Vinegar I prefer to use 4 Tbls
  • 3 cups fresh Strawberries cut into halves or quarters


  • In a saucepan over medium low heat, add the Olive Oil.
  • Once Olive Oil is hot, add in the diced Shallots and saute for 3 - 4 minutes or until translucent.
  • Add the Brown Sugar to the Shallots and stir until the sugar is dissolved, be careful not to allow the sugar to scorch.
  • Add the Black Pepper, Balsamic Vinegar and finally the Strawberries, stirring to coat. Bring to a low boil then reduce to simmer, cooking for about 15 - 20 minutes or the now jammy mixture coats the back of a spoon.
  • Remove to cool completely, it will mellow in flavor once cooled and begin to thicken.
  • Store in an airtight container (up to 1 month) in the refrigerator until ready to use.
  • About 30 minutes before serving, remove from the refrigerator to allow to come to room temperature when serving with cheese.