Strawberry jam with vanilla and black pepper

1 kg strawberries

700-800 g sugar

5-10 peas peppercorns

2 tablespoons vanilla sugar

2 tablespoons lemon juice

Strawberries go, wash, dry, put in a pot for cooking jam layers, sprinkling each layer of vanilla and plain sugar.

Strawberries and sugar in a saucepan postponed wait until the juice.

Carefully grind in a mortar peppercorns and sprinkle with sugar peppered strawberries while sprinkling lemon juice.

Put the pan on the slowest fire, bring to a boil, then simmer, constantly removing the foam stand-up good boiling mass (more than there was when filling sugar juice, the more berries need to cook).

Remove jam from heat, allow to cool for half an hour, followed by strawberry jam with vanilla and black pepper expanded in sterilized jars and sealed with sterile caps.