Spiced Berry Jelly

Put the strawberries and 2 teaspoons of the peppercorns into a large heavy-based pan. Bring to a boil, then reduce the heat and simmer until soft. Crush well to release their juices.

Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the jelly will be cloudy.

Measure the juice into a large heavy-based pan and to every 600 ml| 20 fl oz juice allow 400g| 14oz sugar and 3 tablespoons lemon juice.

Heat the juice, sugar and lemon juice in the pan and stir over a low heat until the sugar has dissolved completely. Add the remaining peppercorns, bring to a boil and boil rapidly until setting point is reached.