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Strawberry and Sichuanese Pepper Conserve
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Softer than the jams you are used to, this will be runny before it cools, as strawberries are low in pectin. It works best if you use unforced strawberries that have been grown during the British season, as they contain less water than imported ones. If lots of watery juice accumulates at the end of maceration, drain it off and reserve half of it to add to the jam; the remaining syrup can be used to flavour fromage frais. The pepper adds a little bite and warmth to the sweetness.
Makes: 4 x 454g (1lb) jars
Typical values per serving:
This recipe was first published in July 2008.