Spicy-sweet strawberry jam, with spicy notes of cinnamon, cloves and cardamom. This jam is the perfect accompaniment to a cheese plate or cheese toast. But I suggest going a little further and serving this jam sauce along with brie baked in bread. Besides cheeses, spicy strawberry jam would be appropriate in combinations with poultry and meat. Or as a sauce for burgers and sandwiches.
Wash the strawberries and remove the tails. Put the strawberries in a saucepan with the sugar, add the chilli flakes, stir and set aside for 15 minutes.
Crush the cardamom with the flat side of a knife.Take out the contents of the tea bag, put the crushed cardamom, cloves and badian inside. Tie with string or staple it.
Heat over low heat, when the strawberries are juicing add the spice packet and cinnamon stick. Cook for 10-15 minutes, stirring occasionally.
Remove the sauté pan from the heat, take out the spice packet and discard. Pepper with freshly ground black pepper and stir. Pour the jam into a serving bowl or jar with an airtight lid for storage.