
A lovely pink lady, the pink peppercorn. She is somewhat of a foxy, seductive siren. Always dressed up and ready for any occasion … wonderfully pink with so many fabulous and flavorful guises. Who would have thought that she is actually a type of dried berry with a peppery taste and not technically a peppercorn? Her French name is “baie rose”, translated in English to pink berry. Pink peppercorns are soft, fragile berries with a sweet-sharp flavor. Pink peppercorn and berries is undoubtedly one of the better combinations I have tasted. It is sophisticated, the sweet and tartness of the strawberry jam dallied with the ever-tempting pepperiness of the pink peppercorn. It is kind of like the Thelma and Louise of the berry world, a wicked pairing of the unconventional with the traditional. If you like pop it on a freshly baked slice of bread, add a fresh strawberry, a dash of sour cream and a finish it with an extra peppercorn or two … taste how the taste is catapulted into another dimension.
5 jars 250 ml (4 x 1 cup)
Coarsely crush the raspberries and strawberries with a potato masher.
Add the sugar, orange zest and peppercorn.
Blend well and let stand for 15 minutes.
Blend in the pectin and stir for 3 minutes.
Let stand for 5 minutes.
Pour into sterilized jars.
Freeze.
The jam will keep in the freezer for 1 year or in the refrigerator for 3 weeks.
This looks delicious!
Great presentation, would love to try this recipe.
The calories seem about right for this portion size.
Thanks for sharing this! Saved for later.
Perfect healthy meal option 👍