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.

First published in 2015




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


  • Jam jars
  • Sugar thermometer


Place all of the ingredients into a pan and melt the sugar slowly – try not to stir too much. Once boiling, skim consistently
The jam should coat the back of a spoon place a small spoonful in the fridge until it sets up
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
First published in 2015

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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