Recipes, Desserts

Strawberry jam with Sichuan pepper

Ingredients

for 6 serves

Preparation time : 15 minutes

Cooking time : from 30 to 40 minutes

Rest time : 12 hours

  • 1 kg strawberry
  • 50 g Sichuan pepper
  • approximately 600 to 700 g jam sugar, depending on your preference
  • 1 lemon

Instructions

1. Sterilise the jam jars by immersing them in boiling water for 20 minutes.

2. Hull the strawberries, then cut them in half.

3. In a large bowl, alternate layers of sugar and strawberries, sprinkling with Sichuan pepper. Finish with a layer of sugar. Cover the bowl with a cloth and leave to stand for 12 hours.

4. Once the 12 hours have elapsed, to obtain a smooth, grain-free jam, strain through a fine sieve and crush well with the pestle provided.

5. Place the pulp in a large copper pan and heat over a high heat for 30 to 40 minutes.

6. Throughout the cooking process, skim off any foam that forms on the surface.

7. To check that the jam has set, take a spoonful and place it on a plate. Tilt the plate if the jam does not run too much and sets. It's ready.

If not, continue cooking for 5 minutes.

8. If necessary, to reduce the foam, add a small piece of butter and stir.

9. Fill the jars. The jam should still be very hot. The jam funnel and ladle will make this easier.

10. Close the jars immediately and turn them upside down until cool.

0 Liked Share:
Related posts