Strawberry, Mint and Black Pepper Jam
Featured Pinch Tips Video
- 2 lb
- strawberries, fresh
- 5 1/2 c
- black peppercorns, whole, finely ground
- mint leaves, fresh
- 1/8 tsp
- butter, unsalted (to keep foam down)
- 1 pkg
- fruit pectin, powdered (optional)
1Wash, hull and halve or quarter strawberries depending on size. Place strawberries in a glass bowl. Add sugar. Zest both lemons and juice them. Add zest and juice the strawberries. Gently combine ingredients, cover bowl with parchment paper and refrigerate over night or a bare minimum of 12 hours. It's best to leave them for 24 hours.
5Add reserved fruit, mint, black pepper and butter to the syrup. Continue to boil, stirring gently, for eight minutes. Remove from heat. Check for set by placing a small amount of the mixture on a saucer and placing in the freezer for a few minutes. If mixture gels, it is done. If not, return to a boil. Cook for one minute, remove from heat and check again.