Ingredients
- 1 vanilla pod.1 teaspoon dried, lightly crushed pink peppercorns.1 tablespoon of culinary dried rose petals.1 shot of sherry.1 kg ripe strawberries, washed & hulled.500 g pectin sugar / jam sugar.MethodSterilise your jars ready to go. This is a quick to make, soft set jam and tastes like you wouldn't believe. The spice and booze are subtle and gives the jam a bit of an exotic edge, just a hint of Turkish Delight. Perfect as a gift. Get creative and make nice labels for personalised prezzies. It's delicious simply spread on fresh buttered toast, dolloped onto a portion of rice pudding, used as a filling for a homemade Victoria sponge or, as an extra special treat, enjoyed with scones and clotted cream.
Halve the vanilla pod lengthways and scrape out the seeds. Put the seeds in a saucepan with the strawberries and sugar. Leave most of the the strawberries whole, just squash one or two to create some moisture to start off the process.
Place the pan on a low heat to devolve the sugar, bring it to the boil then simmer for about 5 minutes. Add the rose petals and sherry and simmer for one more minute. Turn the heat off, check the jam is at setting point by spooning a small amount and place in the fridge for 2 minutes (should have a crinkle when you push it with your finger) carefully skim any foam off the top of the jam then leave it to cool a bit. After about 15 minutes, divide the jam between your sterilised jam jars. Leave to cool completely then cover the jars and pop them in the fridge. Once sealed, the jam will keep for about a month, if you haven't eaten it by then!!
