Strawberry, Lime & Pink Peppercorn Jam

Scones with strawberry jam and cream


  • 1kg strawberries, washed and quartered
  • 750g of jam sugar
  • 1 pinch of salt
  • 2 limes, juiced and zested
  • Pink pepper corns, 10 grinds
I don’t know about you but I always try and hold onto the summer, even when the nights draw in and there is a nip in the air. One of my favourite ways to bottle summer, literally, is to turn some of our wonderful harvest into jam. Nothing beats opening up a little reminder of summer during the winter months so enjoy on scones by the fire!

I like to keep my jam making simple with a twist, lovely fresh ingredients are a must!

A personal favourite is a classic strawberry jam with a hint of lime and a crack of pink pepper corns!

How to Make it

  1. Place all of the ingredients into a pan and melt the sugar slowly – try not to stir too much. Once boiling, skim consistently to remove film or froth.
  2. The jam should coat the back of a spoon. Place a small spoonful on a cold plate. If the jam has reached its setting point it will wrinkle slightly when you touch it.
  3. Spoon the jam into sterilised jars and seal while still hot. Steam the sealed jar for 3 minutes at 82°C and leave to cool at room temperature. The jam can then be stored in the pantry or the fridge