Strawberry jam with black pepper
10 servings
60 minutes
Strawberry jam with black pepper is an unusual combination of sweetness and spicy heat. This recipe has roots in the ancient traditions of Russian cuisine, where berry jam was not only a dessert but also a way to preserve the harvest. The addition of black pepper gives the jam a piquant note, enhancing the natural sweetness of strawberries and creating a balance of flavors. It has a rich aroma and velvety texture, while the mild spiciness makes it versatile – the jam can be added to cheeses, meats or served with pancakes. The prepared berries are gently simmered in sugar syrup, gradually absorbing the spicy flavor of pepper. This dessert not only surprises with its taste but also highlights the richness of Russian gastronomic traditions.
1
Wash the strawberries under running water. It's better to use slightly unripe berries; they are denser, hold their shape better in jam, are a bit crunchy, and retain more juice. Ripe seasonal ones should be eaten instead; they are very aromatic, sweet, and soft; in jam, this softness turns into a 'sloppiness' of texture. Remove the leaves from each berry.
- Strawberry: 1 kg
2
Then crush the black pepper in a mortar. About 20 grams is enough. It's better not to use pre-ground pepper, as it is less aromatic than freshly crushed whole pepper. Don't grind it to dust; it's better when the texture of the pepper is felt.
- Black peppercorns: 20 g
3
Pour sugar into a pot, add lemon juice, put it on the heat and start stirring. Don't worry if the sugar burns; it happens sometimes. The sugar will start to clump. When the sugar clumps together, you can pour the berries directly onto the sugar.
- Sugar: 1 kg
- Lemon: 1 piece
- Strawberry: 1 kg
4
Then you need to gently stir the future jam with a flat spatula from the edges to the center. It's more accurate to say that while capturing sugar with strawberries halfway, you should carefully move the berries to the center. Strawberries do not like rough handling; they should not be crushed — the structure of the berries will be damaged. You need to stir the jam gently until it is cooked. Of course, you can step away for a couple of minutes, but no more.
5
When the strawberries start to release juice, the sugar partially becomes liquid and the characteristic strawberry aroma appears, it can be said that the jam is 'set'. This process usually takes about 5 minutes after adding the strawberries.
6
When all the sugar turns into a wonderful red liquid, you can add pepper. This should be done gradually, as strawberries absorb the bitterness and aroma of pepper quite quickly.
- Black peppercorns: 20 g
7
You need to watch the jam carefully: when the first foam appears, reduce the heat to low. From this moment, start timing for 40 minutes during which the jam will cook.
8
In 10 minutes, the strawberries will become something different, more cooked. Now you can add the second batch of peppers. Add peppers every 10 minutes.
- Black peppercorns: 20 g
9
The main thing is not to miss the moment when the jam is not yet thickened but is no longer liquid. For strawberries, this moment comes around the 40th minute of cooking. Check the jam's readiness in the traditional way: drop a bit on a plate and see how the drop spreads. If the jam is sticky and viscous — it's ready! Turn off the heat and let the jam cool down. Pour the jam into sterilized jars or eat it right away.