Source: adapted from recipe in Mes Confitures by Christine Ferber
1,000g local strawberries, picked in June, washed, hulled and frozen
juice of one lemon
10 mint leaves, finely chopped
¼ teaspoon freshly ground black pepper
Day 1: Thaw strawberries (~12 hours). Add sugar and lemon juice to berries and gently toss in a glass bowl. Cover with plastic wrap and refrigerate.
Day 2: Pour macerated fruit mixture into a large pot and boil gently for 10 minutes. Return to bowl, cover with plastic wrap and refrigerate. Day 3: Strain berry juice from berry solids. On medium heat in a wide flat pot, bring berry liquid to a slow gentle boil until mixture reach 221 degrees. Skim foam. Add berry solids and boil gently for another 5 minutes. Continue to skim foam.
Fill sanitized jars with jam using funnel. Cover with clean new lids heated in very hot water and screw on rings. Process in a boiling water bath for 10 minutes. Test lid for seal.