Cooling long pepper and zingy lime make Russell Bateman's strawberry jam recipe sing — a sprightly pick-me-up for your morning toast.

Combine all of the ingredients in a large saucepan and, stirring as little as possible, heat the mixture very slowly until the sugar has completely melted. Then bring to the boil.

Skimming off any scum that forms on the surface, simmer the jam until it is thick enough to coat the back of a spoon.

Test the set of the jam by placing a small spoonful in the fridge for a minute or so; if it is set when removed from the fridge, the jam is ready.

Remove from the heat and, using a spoon, transfer the hot jam into sterilised jars. The jars should be sealed straight away and steamed at 82⁰C for 3 minutes. After it has cooled to room temperature, the jam can be put in the fridge. The sealed jars will also keep if left in a cool, dry place, such as a pantry.


  • 1kg strawberries, washed and quartered
  • 750g of jam sugar
  • 1 pinch of salt
  • 2 limes, juiced and zested
  • long pepper, 10 grinds