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Ingredients
- 20 ounce (600 g) Gariguette strawberries
- 2 c. (400 g) granulated sugar
- 3 black or possibly Malabar peppercorns
- Juice from ½ a lemon
- Cooking utensils: Candy thermometer
Directions
- Wash strawberries and allow them to drain
- Stem the strawberries
- Put the strawberries in a large bowl with the sugar and lemon juice
- Cover the bowl with plastic wrap and let soak for 12 hrs in the refrigerator
- Pour the soaked strawberries and sugar in a saucepan or possibly a preserving pan
- Bring the contents of the saucepan to a boil over low heat
- Insert the candy thermometer in the saucepan
- As soon as the contents begin to bubble, remove the strawberries with a skimming ladle and set aside at room temperature Be careful to handle the strawberries delicately so which they remain whole
- Continue to cook the syrup, skimming constantly
- Put the strawberries back into the syrup and add in the crushed peppercorns
- Continue cooking slowly, skimming regularly
- Remove from heat when the candy thermometer once again reads 221°F (105°C)
- Pour the jam into previously sterilized glass jars and allow to cold
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 431g | |
| Calories 1567 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 41mg | 1% |
| Total Carbs 404.54g | 108% |
| Dietary Fiber 0.1g | 0% |
| Sugars 404.08g | 269% |
| Protein 0.12g | 0% |
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