food, Recipes

Strawberry, pepper and rose jam

Toby Murphy


400g strawberries 4g dried organic rose petals 400g sugar 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.