John Myers
Strawberry Jam with Pepper and Rum
The perfect strawberry jam with pepper and rum recipe with a picture and simple step-by-step instructions.
- 1000 g Strawberries
- 1 piece Lemon
- Preserving sugar 2: 1
- 50 ml Rum
- 1 tsp Ground pepper
- Rinse the strawberries with cold water, pat dry and remove the stems, then cut into small pieces. Squeeze the lemon. Weigh the strawberries and add the required amount of preserving sugar.
- Mix the strawberries with the sugar and lemon and let it steep for half an hour.
- Bring this mixture to a boil in a high saucepan and let it boil until the gelling point is reached, about 4 minutes. For the gelling test, put a few drops of the mixture on a chilled plate.
- Then fold in the rum and pepper and then immediately fill into prepared glasses (glasses should stand on a damp cloth, so the glass is relieved of tension when the hot mass is poured in), cover on and on the head for a good 5 minutes let stand so that the glass draws vacuum. Then turn it over and cover it with a cloth and let it cool down slowly.
- 5th mass makes 6 glasses of 220 ml each.
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