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The jam should coat the back of a spoon place a small spoonful in the fridge until it sets up
3
Spoon the jam into sterilised jars and seal while still hot. Steam the sealed jar for 3 minutes at 82°C and leave to cool at room temperature. The jam can then be stored in the pantry or the fridge
Russell Bateman has trained with some of the world’s greatest chefs. Now heading his own remarkable kitchen, he makes beautiful, fresh, bold plates.
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Strawberry, long pepper and lime jam
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