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Рецепт Gariguette Strawberry Jam With Black Pepper

by CookEatShare Cookbook

Ингредиенты

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

Инструкции

1. Wash strawberries and allow them to drain
2. Stem the strawberries
3. Put the strawberries in a large bowl with the sugar and lemon juice
4. Cover the bowl with plastic wrap and let soak for 12 hrs in the refrigerator
5. Pour the soaked strawberries and sugar in a saucepan or possibly a preserving pan
6. Bring the contents of the saucepan to a boil over low heat
7. Insert the candy thermometer in the saucepan
8. 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
9. Continue to cook the syrup, skimming constantly
10. Put the strawberries back into the syrup and add in the crushed peppercorns
11. Continue cooking slowly, skimming regularly
12. Remove from heat when the candy thermometer once again reads 221°F (105°C)
13. Pour the jam into previously sterilized glass jars and allow to cold

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