Strawberry, long pepper and lime jam
Cooling long pepper and zingy lime make Russell Bateman's strawberry jam recipe sing — a sprightly pick-me-up for your morning toast.
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Ingredients
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Imperial
- 1kg strawberries, washed and quartered
- 750g of jam sugar
- 1 pinch of salt
- 2 limes, juiced and zested
- long pepper, 10 grinds
Equipment
- Jam jars
- Sugar thermometer
Method
1
Place all of the ingredients into a pan and melt the sugar slowly – try not to stir too much. Once boiling, skim consistently
- 1kg Sweet Eve strawberries, washed and quartered
- 750g of jam sugar
- 1 pinch of salt
- 2 limes, juiced and zested
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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Strawberry, long pepper and lime jam
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