Strawberry and Black Pepper Jam

Soft-set and fruity, with whole berries and a gentle peppery warmth at the end. Serve it on warm scones with clotted cream, with a soft goat's cheese or in the middle of a Victoria sponge.

We cook it in small batches in our Bristol kitchen, from strawberries picked in Cheddar in June. The cracked black pepper sits quietly behind the fruit, adding a warmth you notice a moment later and then lingers.