貓咪 ・ 德意志 ・ 我

現在正值草莓的盛產季節，到處可看到賣草莓的當地攤販，

我很喜歡吃草莓，但每次都吃不完（ Gabor 不喜歡吃草莓），

所以這次打算買來做草莓果醬。

在網路看到這食譜時，心裡有些疑惑; 草莓加薄荷算是經典所以不稀奇，

但再加上黑胡椒....第一次聽過，但還蠻好奇的，

於是就決定來試看看這食譜。

這食譜是由一位法國女生寫的，她的部落格裡有許多不錯的食譜，

有興趣的人不妨看看喔！

http://chocolateandzucchini.com/archives/2004/05/

strawberry_jam_with_black_pepper_and_fresh_mint.php

食譜如下：

Strawberry Jam with Mint and Black Pepper - 薄荷黑胡椒草莓果醬

材料：

fresh strawberries / 草莓 1.1kg

crystallized sugar / 製果醬用糖 800g

(這種糖產生較多膠質，如沒有就用一般用糖代替。可自行減少用糖量)

the juice of one lemon / 檸檬汁 1顆

10 leaves of fresh mint / 10片新鮮薄荷葉

10 grains of black pepper, freshly ground / 黑胡椒 10顆 磨碎

(我沒有加這麼多，可自行斟酌)

做法：

Rinse the strawberries quickly under cold water.

Dry with a kitchen towel, and cut off their stems.

Cut them in halves or quarters if they're big, leave the small ones whole.

Put the strawberries together with the sugar and

the lemon juice in a porcelain dish, such as a terrine dish.

Cover with a sheet of parchment paper, and let macerate overnight.

The next day - put the strawberry mixture in a large saucepan,

and bring just to a simmer. Pour the mixture back into the dish,

cover with parchment paper, and let rest in the refrigerator overnight again.

On the third day - Wash the glass jars and their lids carefully,

then soak them in boiling water for 10 minutes,

and set them out to dry upside down on a clean kitchen towel.

Pour the mixture through a sieve. Bring the syrup you've gathered to a boil,

and let it boil for ten minutes. The goal temperature,

if you have a candy thermometer, which I don't, is 105°C (221°F).

Remove the foam cautiously with a spoon

(I personally leave the foam alone, I don't mind the foam).

Add in the strawberries, the mint and the pepper.

Bring to a boil for another 5 minutes, stirring gently.

Remove the foam again if you want.

Pour the jam into the jars until they are full,

wipe carefully if there was any spillage and close the lids tightly.

Let cool to room temperature upside-down on the counter,

then store in a cool and dark place for a few months.

1. 草莓洗淨擦乾水份加入糖和檸檬汁稍微拌合後，靜置醃漬一晚。

（可將之切半或四分之一，小顆可不用切）

2. 隔天，將做法1放到爐上煮滾，煮滾後馬上關火放涼，蓋上保險膜，

放置冰箱靜置一晚。

3. 罐子與蓋子用滾水煮10分鐘消毒，再讓罐子自然風乾。

4. 用篩子將草莓及醬汁分離，醬汁倒入鍋中煮滾，煮個10分鐘。

（理想溫度：105°C，我沒有專業糖用溫度計，因此省略此步驟）

5. 將草莓、薄荷葉及黑胡椒粒加入醬汁中，續煮個5分鐘。

（可將泡沫篩掉，我並未將之剔除）

6. 果醬煮好後，趁熱立即裝入玻璃罐中（請務必裝到滿）。

裝滿後，立刻封緊並倒扣擺放至涼。

完全冷卻後便可放置陰涼處儲存。

p.s. 煮果醬時，要用耐酸的鍋子（如：玻璃、不銹剛鍋、琺瑯鍋)