Recipe Camille Lopez's pepper strawberry jam

Camille Lopez, captain of the Bayonnais pro rugby rugby team tried in the kitchen, Under the eye of the Lionel Elissalde chief, He gives you his recipe here! 

1. To make strawberry jam, choose ripe fruit. Wash them, remove those damaged. Built them and cut them into pieces according to your taste (for wood strawberries or small diameter, leave them whole).
2. Press the lemon to extract the juice.
3. Put the strawberries, sugar, lemon juice in the jam bowl, mix and let macerate for a few hours.
4. Bring to a boil. From this moment, count the cooking time: 7 minutes with a giant sugar, otherwise 15 to 20 minutes. Maintain a high fire and stir often.
5. At the end of cooking, added the pepper sparingly, beware it reveals all its flavors once the jam has cooled!
6. Check the cooking by pouring a few drops on a cold plate then tip the plate. The strawberry jam must sink gently.
7. ECUMER then proceed without waiting for the pots. Close and put the jumpers upside down for 1 min, then put them back to the place to let them cool.

Do not forget to stick a jam label on each of the pots!