James Martin's step-by-step guide to making homemade preserve - the resulting jars are ideal for gift hampers
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Strawberry & black pepper jam
Stir 1 tbsp cracked black peppercorns through the jam while it is cooling.
Strawberry & tarragon jam
Stir 2 tbsp chopped tarragon through the jam before ladling into jars.
Strawberry & vanilla jam
Scrape the seeds from 2 vanilla pods into the strawberries as you toss with the sugar, then poke the scraped pods in, too. Take them out before ladling the jam into jars.
Strawberry & rose water jam
Add 2 tbsp rose water along with the lemon juice.
Choose the best
Use a preserving pan that is enamel-lined or made of nonreactive metal, such as stainless steel (copper is also fine). Cast-iron and aluminium pans will react with the acidity of the jam, tainting it with a metallic taste. A wide pan – big enough so that the fruit comes no more than halfway up the side – is better, as the jam will reach setting point more quickly. Also, pick slightly underripe berries, as their pectin levels will be higher. (Pectin helps the jam to set.)