Strawberry and Sichuan Pepper Conserve


  • 1.5kg granulated sugar
  • 2kg prepared strawberries
  • 1 tbsp Sichuan pepper corns (crushed not ground)
  • 4 lemons (juice)
  1. Cut any larger strawberries into halves or quarters, place in a bowl, add the sugar, cover with a tea towel and leave for 8 hours in a cool place until the sugar has dissolved.
  2. Add the fruit and lemon juice to a preserving pan and simmer at a low heat for 30-40 minutes. Stir occasionally and remove from the heat once the setting point has been reached (when the last drop of juice hangs on the spoon).
  3. Add the crushed pepper corns.
  4. Spoon into sterilised jars, screw on the lids and turn the jars upside down until they are cool.
  5. Label and store in a cool place for up to 6 months


  1. If the macerated strawberries produce a lot of juice, pour off the excess syrup (use for flavouring ice cream).
  2. This is a soft preserve so do not expect a firm set.
  3. The strawberries are cooked at a low heat (not a rolling boil) so it will take longer for the setting point to be reached.

5 thoughts on “Strawberry and Sichuan Pepper Conserve”

  1. Why do you turn the jars upside down? And have you ever tried adding the juice of redcurrants to improve the set of strawberry jam (works really well)?

  2. Redcurrant juice sounds nicer than lemon. We hope to have our first crop of red currants this year, so I will remember to save some juice.
    Turning pots upside down – cos Granny did when she made strawberry jam. Allegedly it helps improve the seal. Not sure if it does and I don’t do it with other preserves, just a minor eccentricity.

  3. Ahah, one of Granny’s tips! It’s good [I think 😉 ] that we inadvertently pass our habits down the generations…

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