Gariguette strawberry jam with black pepper

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Ingredients

Yields almost 1 lb (800 g) of jam

• 20 oz (600 g) Gariguette strawberries
• 2 cups (400 g) granulated sugar
  
• 3 black or Malabar peppercorns
  
• Juice from ½ a lemon
  

• Cooking utensils: Candy thermometer

Preparation

Soaking the strawberries:

• 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 hours in the refrigerator

Cooking the jam:

• Pour the soaked strawberries and sugar in a saucepan or 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 that they remain whole
  
• Continue to cook the syrup, skimming constantly
  
• Put the strawberries back into the syrup and add 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 cool

Suggestion

You can also add some fresh mint leaves to this jam.