4g dried organic rose petals
squeeze of lemon juice
1t ground pink peppercorns
1t ground green peppercorns
Toss the strawberries, rose petals and sugar in a bowl to combine, cover and refrigerate overnight. Place the strawberries, sugar, rose petals, pepper and water in a pot and bring to a boil. Reduce the heat and simmer for 20 minutes or until the syrup thickens. Pour the soft set jam into hot sterilised jars and refrigerate.
Serve with soft runny cremazola, goats cheese, grilled pancetta and Melba toast.
MAKES 2 JARS
Notes: The jam will keep for up to 3 weeks stored in the fridge.
Originally published in HL October 2016.