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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

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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