What the Irish in Australia miss at Christmas: the cold, the full fridge and the roast potatoes
What the Irish in Australia miss at Christmas: the cold, the full fridge and the...

Hannah Kingston

This Wexford estate with swimming pool, gym, tennis court and a gate lodge is on the market for €2.5 million
This Wexford estate with swimming pool, gym, tennis court and a gate lodge is on...

Megan Burns

IMAGE staffers on the essentials that make their Christmas
IMAGE staffers on the essentials that make their Christmas

Holly O'Neill

11 of the best Christmas sandwiches across Ireland
11 of the best Christmas sandwiches across Ireland

Sarah Finnan

‘I was disgusted… they could have helped’: Onlookers filmed Rachel McElroy in a Cork club as she was being sexually assaulted
‘I was disgusted… they could have helped’: Onlookers filmed Rachel McElroy in a Cork club...

Megan Burns

THE CAREER COACH: Seminar 4 Your Work/Life Balance
THE CAREER COACH: Seminar 4 Your Work/Life Balance

IMAGE

A fashion editor’s guide to wearing sequins
A fashion editor’s guide to wearing sequins

Marie Kelly

Shop Irish this Christmas: Meet the Claire Graham of The Old Mill Stores in West Cork
Shop Irish this Christmas: Meet the Claire Graham of The Old Mill Stores in West...

Lauren Heskin

Sparkly, dangly earrings to dress up your party season wardrobe
Sparkly, dangly earrings to dress up your party season wardrobe

Holly O'Neill

This new pre-loved fashion website is going to completely change the way you shop for vintage
This new pre-loved fashion website is going to completely change the way you shop for...

Sarah Finnan

Image / Editorial

Strawberry, Tequila & Pepper Jam


By IMAGE
29th Oct 2014
Strawberry, Tequila & Pepper Jam

A brilliant jam, this – perfect for a twisted take on the afternoon tea’s jam and scones. Makes about 700g (1lb 9oz)

Ingredients

1 vanilla pod, split lengthways

400g (14oz) fresh or defrosted frozen strawberries

50ml (2fl oz) lemon juice

300g (10?oz) golden

granulated sugar

Zest of – orange

Butter, for greasing

20ml (?fl oz) silver tequila

A little grating of long pepper

Method

1. Scrape out the seeds from the vanilla pod. Put 350g (12 oz) of the strawberries in a large stainless-steel bowl, followed by the lemon juice, vanilla pod and seeds, sugar and orange zest. Stir to combine and leave overnight.

2. Next day, crush the strawberries with a potato masher, leaving a good few lumps. Put a saucer or small plate into your freezer. Cut the remaining strawberries into quarters. Set aside.

3. Very lightly grease a large saucepan with butter, then pour the vanilla strawberry mix into the pan and put it over a high heat. Bring to the boil, then turn down the heat and, stirring frequently, cook until the sugar dissolves.

4. Turn up the heat and boil for 10 minutes, then remove the vanilla pod (scraping it clean) and test the set of the jam by popping a small bit onto the cold saucer and pushing it with your finger. If it wrinkles, and the channel made with your finger remains fairly well parted, it’s ready. If not, put the pan back on the heat for a few moments, then try again.

5. Skim any scum from the surface, then add the quartered strawberries, the tequila and long pepper, and stir through.

6. Decant into sterilised jam jars (see page 255) and enjoy whenever you’d like! Store for up to six months unopened. Once open, keep in the fridge and use within three months.

Recipe from Fresh Spice by Arun Kapil, published by Pavilion. Recipe photography by Yuki Sugiura. Arun’s will be appearing next month at the Dublin book Festival. Click here for more details.