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Strawberry jam with black peppercorns

Not too sweet, slightly sour and very delicious strawberry jam.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Condiment

Cuisine: Gluten-Free, Healthy, Plant-based

Keyword: Breakfast, Jam

Servings: 1 4oz. jar

Author: Shelly

Cost: $3

Ingredients

2 cups strawberries
½ cup coconut sugar* - or cane sugar
5 - 10 pepper corns
Juice of ½ lemon

Instructions

Rinse the strawberries, remove their stem and quarter. Put them with the sugar and black peppercorns into a heavy-bottom saucepan, on a medium-high heat and bring to a boil. Stir until the sugar dissolves, then lower the heat to medium-low. Cook for about 20 - 25 minutes (depends on how ripe the strawberries are), giving it a quick stir every now and again with a wooden spoon. While the liquid gradually thickens, the strawberries will soften.
Add lemon juice and continue to cook for about 5 more minutes, stirring occasionally. Be careful to not let the jam burn in the bottom of the pot!
Remove from the heat and let it cool for 10 minutes, then carefully spoon the jam into a jar. Cover with the lid and store in the fridge up to 1 week**.
You can remove the black peppercorns if you like, we keep them in.

Notes

*If you have a sweet tooth you might want to add extra sugar.
**Since the recipe is low in sugar and contains no preservatives, it wouldn't last more than a week, therefor I don't recommend to make a lot of it. To make it last long you need to put extra sugar (at least half of the amount of the fruit) or add a natural preservative such as citric acid.