Preheat the oven to 180°C.
Boil the sultanas, lard, muscovado sugar, golden syrup, and water in a saucepan while stirring.
Cool the mixture, preferably overnight.
Grease and line a small loaf tin with lard.
Sift the flour, baking powder, bicarbonate of soda, and spices into a bowl.
Beat the fruit mixture and eggs into the dry ingredients.
Bake the mixture in the tin for 60 to 75 minutes until golden and a skewer comes out clean.
Cool the cake in the tin for 30 minutes, then transfer to a wire rack.
Heat the sugar, lemon zest, and juice until the sugar dissolves.
Add strawberries and pepper, boil for five minutes, then cool and skim.
Spoon the jam into sterilised jars and serve with cake slices.