RECIPE TIPS
STRAWBERRY & BLACK PEPPER JAM
Stir 1 tbsp cracked black peppercorns through the jam while it is cooling.
STRAWBERRY & TARRAGON JAM
Stir 2 tbsp chopped tarragon through the jam before ladling into jars.
STRAWBERRY & VANILLA JAM
Scrape the seeds from 2 vanilla pods into the strawberries as you toss with the sugar, then poke the scraped pods in, too. Take them out before ladling the jam into jars.
STRAWBERRY & ROSE WATER JAM
Add 2 tbsp rose water along with the lemon juice.
CHOOSE THE BEST
Use a preserving pan that is
enamel-lined or made of nonreactive
metal, such as stainless
steel (copper is also fine). Cast-iron
and aluminium pans will react with
the acidity of the jam, tainting it with
a metallic taste. A wide pan – big
enough so that the fruit comes no
more than halfway up the side – is
better, as the jam will reach setting
point more quickly. Also, pick slightly underripe berries,
as their pectin levels will be higher.
(Pectin helps the jam to set.)
