Ingredients

The following ingredients have 4 Servings
  • 32 ozs Strawberries
  • 1 Tbsp green peppercorns
  • sugar (see recipe)
  • lemon juice (see recipe)

Instruction

  • Put the strawberries and 2 teaspoons of the peppercorns into a large heavy-based pan. Bring to a boil, then reduce the heat and simmer until soft. Crush well to release their juices.
  • Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the jelly will be cloudy.
  • Measure the juice into a large heavy-based pan and to every 600 ml| 20 fl oz juice allow 400g| 14oz sugar and 3 tablespoons lemon juice.
  • Heat the juice, sugar and lemon juice in the pan and stir over a low heat until the sugar has dissolved completely. Add the remaining peppercorns, bring to a boil and boil rapidly until setting point is reached.
  • Skim off any scum and pour into hot sterilised jars. Cover, seal and label.