Chef Ian’s Strawberry + Peppercorn Jam

Cliff Notes + the Story Behind the Jar

This one’s a little different for Kitchen Confidence.

Rather than a full stand-up tutorial (jam takes time and patience), I’m giving you the cliff notes, the full recipe, and the story behind why this flavour combo exists in the first place.

The weekend that started it

We decided to go fruit shopping… in Stanthorpe.

Yep — it can take three hours (or more). And yep — if you’ve never been, you’re seriously missing out. You’ve probably seen Stanthorpe strawberries pop up in supermarkets under farm labels, but we wanted the real deal: direct from farm to jar.

If you can grab seconds, do it. “Seconds” usually just means odd-shaped and not supermarket-pretty — the flavour is still outstanding (and the bargain factor is real). If you’re not near Stanthorpe, the same rule applies: find a strawberry farm near you, or make a weekend of it like we did.

Why make jam when we already stock Drunken Sailor?

As you know, we already stock the very delicious Drunken Sailor jams (and Strawberry Rose is a favourite).

Years ago, there was a TV chef called Peter Russell-Clarke, and I’ll never forget the day I watched him cook a steak and add strawberries. People lost their minds — “wrong!”, “mad!”, “what’s he doing to a good steak?” But it was the 60s… and let’s be honest, we weren’t exactly flavour adventurers back then. That moment has lived rent-free in my head ever since — because now I get it: sweet + savoury + a bit of bite is where the magic happens.

That’s exactly what this jam is about.

That’s the pantry principle in action: one jar, multiple jobs.

The Peppercorn Palette (why this works)

This jam uses layers of pepper — not just heat.

• Black peppercorns: robust, woody warmth
• White peppercorns: sharper, earthy bite
• Green peppercorns: fresh, herbal zing
• Pink peppercorns: mild, sweet, floral lift (and they look gorgeous)

Together, they make strawberries taste even more “strawberry”… just with a savoury edge.

Recipe

Yield: Makes approx. 10–12 jars (depending on jar size)
Prep: 20–30 minutes
Macerate: Overnight
Cook: 45–90 minutes (depends on pot size and heat)
Difficulty: Easy (but patience required)

Ingredients

• 3 kg strawberries, hulled and chopped
• 2 kg brown sugar
• 1½ cups lemon juice
• ½ cup salted caramel sauce
• ½ cup golden syrup
• 1 tbsp cinnamon powder
• 1 small tin green peppercorns (in brine)
• ½ cup peppercorn mélange (white/black/pink)

Method / Instructions

1) Prep the fruit

Hull and chop the strawberries. Use a big, wide pot — you need room to stir safely.

2) Macerate overnight

Combine strawberries, brown sugar, and lemon juice. Mix well, cover, and leave overnight to macerate.

Chef Ian’s Note: Use real lemon juice if you can.
Fresh lemon juice contains more natural pectin-helping goodness than most bottled versions. Bottled juice can still work, but it often doesn’t have enough natural pectin to help your jam set properly.

• Best option: Freshly squeezed lemons
• If using bottled lemon juice: add extra pectin (follow the pectin pack directions for your batch size)

3) Cook low and slow

Next day, place the pot over gentle heat and slowly bring it up, stirring so nothing catches on the base.

4) Add the flavour boosters

Once it’s heating nicely, stir in:

• golden syrup
• salted caramel sauce
• cinnamon

5) Add the peppercorns

Stir in the peppercorn mélange and the tin of green peppercorns (with a little of the brine for flavour if you like). Keep cooking, stirring regularly, until you reach your jam set point.

Set point options (pick your favourite):

• Thermometer: 104–105°C
• Cold plate test: put a small plate in the freezer. Spoon a little jam onto it, wait 30 seconds, then push it with your finger — if it wrinkles, you’re there.

6) Jar + seal

Sterilise jars and lids. Fill jars while hot, wipe rims, seal, and cool.

Chef Tips / Skills Video Ideas

• How to macerate properly so the jam doesn’t catch and burn
• What “low and slow” really looks like on a home stove
• Set point demo: thermometer vs wrinkle test
• How to sterilise jars without drama
• Peppercorn “layers” — flavour vs heat

Plating / Serving Notes

This is not just “toast jam.” Think of it as a sweet-savoury condiment:

• Cheese board hero: brie, camembert, cheddar, blue
• Glaze: ham, pork belly, duck, chicken
• Breakfast: swirl through Greek yoghurt or porridge
• Sandwich upgrade: bacon & egg roll with a smear (sweet/savoury magic)
• Steak: After all this is where it started - Add to Jus for a sauce with will WOW

And my favourite chef move:
Whisk a spoon into veal jus and pour it over steak — glossy body, sweet warmth, and a peppery finish.

Optional Variations / Make-Ahead Hack

Variations

• More savoury edge: add extra black pepper at the end (careful — it blooms quickly).
• More floral lift: add a few extra pink peppercorns right at the end of cooking.
• Extra brightness: a little more lemon juice at finish (taste and adjust).

Make-ahead hack

Make a double batch and store in the pantry if properly sealed. Once opened, keep in the fridge.

Skill Focus / Techniques

• Maceration to build syrup and prevent burning
• Controlling heat for even reduction and clean flavour
• Understanding “set” so you don’t undercook (runny) or overcook (too firm)
• Using condiments as multi-purpose pantry tools

Final Thought from Chef Ian

Haven’t made jam in years? Never made it at all? Perfect — start here. It’s simple, it’s versatile, and it earns its place in the pantry because it’s not just “toast jam.” It’s cheese-board jam, glaze jam, and yes… veal-jus-for-steak jam. Pop a jar in your pantry, or tie a ribbon on one and gift it to someone who loves good food.

Chef Ian