Quick Black Pepper Strawberry Jam
Makes 2 cups
  • 1 pound (455 grams) fresh strawberries, hulled and chopped
  • 1¼ cups (250 grams) granulated sugar
  • 3 tablespoons (45 grams) fresh lemon juice
  • ½ teaspoon (1 gram) ground black pepper
  • ¼ teaspoon kosher salt
  1. In a medium saucepan, bring all ingredients to a boil over medium-high heat. Cook for 5 minutes, stirring frequently. Reduce heat to medium-low; cook, stirring frequently and mashing berries with a potato masher, until mixture thickens, 20 to 45 minutes. Remove from heat, and let cool for 30 minutes before transferring to a glass jar. Jam will keep refrigerated for up to 2 weeks.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/creme-fraiche-strawberry-swirl-cheesecake/