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Strawberry, long pepper and lime jam

by
Russell Bateman
strawberry, long pepper and lime jam

PT1H

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Ingredients

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Metric

Imperial

  • 1kg strawberries, washed and quartered
  • 750g of jam sugar
  • 1 pinch of salt
  • 2 limes, juiced and zested
  • long pepper, 10 grinds
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Equipment

  • Jam jars
  • Sugar thermometer

Method

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1
Place all of the ingredients into a pan and melt the sugar slowly – try not to stir too much. Once boiling, skim consistently
2
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
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Russell Bateman
Russell Bateman

Russell Bateman has worked with an array of the world’s greatest chefs, training under Marcus Wareing, Marc Veyrat and Daniel Clifford, to name but a few. Now at the helm of Gordon Ramsay's Pétrus, he executes beautiful, bold plates using the freshest of ingredients to a Michelin-starred standard.

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