For the peppery strawberry jam with lemon balm, bring the washed, crushed strawberries to the boil with the preserving sugar.
After about 5 minutes of bubbling boil, crush the strawberries with a hand blender. Now add the juice and the rasped peel of the lemon, the peppercorns and the chopped lemon balm leaves and cook the jam for about another minute.
Pour the hot jam into jars. Make sure that the peppercorns are evenly distributed in all the jars. Immediately close the jars and let cool standing on the lid.
Preparation Tip:
The peppery strawberry jam with lemon balm goes perfectly with cheese but also with pork tenderloin or roast beef.
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