Spicy Strawberry Jam
A flavourful variuation to the traditional jam recipe
Equipment
- Double bottom stainless steel pan
- 4 glass jars with lids
- large mixing spoon
Ingredients
- 1 kg strawberries organic
- 200 g coconut sugar organic
- 1 tsp black ground pepper flat
- 1 tsp ground cloves flat
- 2 pcs rose-scented geranium leaves freshly cut, washed
Instructions
- Wash and hull the strawberries.
- Place the fruits in a double bottom stainless steel pan over low heat.
- Mash the fruits slightly (most of them will mash naturally during the process).
- When the fruit reduced, add the coconut sugar and stir frequently.
- Towards the end of cooking, add the spices and geranium leaves.
- Turn the heat off, remove the pan from the hob and allow the jam to cool slightly.
- Sterilise the jars in the microwave as explained above and place them on a wooden chopping board. Have the lids available at hand.
- Use a large stainless steel spoon to transfer the jam from the pan to the jar. Pay attention to any cracking noise. If this happens accidentally, stop filling the respective jar and dispose of it safely.
- Screw the lids tightly and allow further cooling.
- Before the jars cool entirely but are still warm to touch, turn them upside-down and leave overnight or for at least a couple of hours until completely cooled.
- Perform the lid circle test as explained above. If the metallic centre of the lid curves inwards, it means that the jar is hermetically sealed and will preserve the jam for at least a few months.
- Preferably, store in the fridge, on the upper shelf.
Notes
Please read the pre-recipe information regarding the jars sterilisation, storage conditions and many useful tips.