Strawberry Jelly With Green Pepper
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Learn the recipe to make a colourful strawberry jelly with green pepper to spice up your summer breakfasts
06 July, 2012
ingredients
Strawberries
900 g
Green Peppercorns
15-30 ml
Sugar
400 g for every 600 ml of juice (see recipe)
Lemon Juice
45 ml for every 600 ml of juice (see recipe)
Preparation
Put the strawberries and 10 ml of the peppercorns into a large heavy-based pan.
Bring to a boil, then reduce the heat and simmer until soft.
Crush well to release their juices.
Ladle the fruit and juices into a scalded jelly bag.
Strain the juice through the jelly bag overnight into a bowl.
Do not squeeze the bag or the jelly will be cloudy.
Measure the juice into a large heavy-based pan and to every 600 ml of juice allow 400 g of sugar and 45 ml of lemon juice.
Heat the juice, sugar and lemon juice in the pan and stir over a low heat until the sugar has dissolved completely.
Add the remaining peppercorns, bring to a boil and boil rapidly until setting point is reached.
Skim off any scum and pour into hot sterilised jars.
Cover, seal and label.
