Strawberry, long pepper and lime jam

Name: Strawberry, long pepper and lime jam
Total time: 60 min
Ingredients: 1kg strawberries, washed and quartered; 750g of jam sugar; 1 pinch of salt; 2 limes, juiced and zested; long pepper, 10 grinds

by Russell Bateman

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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

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Ingredients

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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

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

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

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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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