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 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.
