Pineapple & Pink Peppercorn Jam Recipe
A vibrant blend of sweet pineapple and zesty pink peppercorn, creating a unique jam perfect for spreading on toast or pairing with cheese.
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Ingredients
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Pineapple Jam Base
Flavoring and Aromatics
Preserving & Bottling
Method
Prepare Ingredients
Prep pineapple
Cut the pineapple into 1/2-inch pieces. You should yield about 6 cups packed. Reserve any juice released.
Crush peppercorns
Lightly crush the pink peppercorns with the back of a spoon or in a mortar and pestle; leave some whole for texture and visual interest.
Cook the Jam
Combine pineapple and liquid
In a wide, heavy-bottomed saucepan or jam pot, combine the chopped pineapple, reserved pineapple juice (if any), and 120 ml water. Bring to a gentle simmer over medium heat to begin softening the fruit, about 5–7 minutes.
Macerate with sugar and lemon
Add the granulated sugar, lemon juice, and salt to the pot. Stir until the sugar is dissolved. Increase heat to medium-high and bring the mixture to a steady boil.
Add pectin and aromatics
Once boiling, sprinkle the powdered pectin evenly into the jam while whisking vigorously to avoid lumps. Add the crushed pink peppercorns, vanilla seeds (or extract), and grated ginger if using. Continue to stir.
Boil to set
Return to a rolling boil (a boil that cannot be stirred down) and maintain for 1–2 minutes while stirring constantly. Skim any foam from the surface with a spoon. To test for set, place 1 teaspoon of jam on a chilled plate: after 1 minute it should wrinkle when pushed with your finger. If it hasn't reached set, boil another 30–60 seconds and retest.
Adjust texture
If the jam is too loose after cooling a few minutes on a plate, you can dissolve an additional 5–10 g (about 1–2 tsp) pectin in 1 tbsp cold water, stir it in, and boil 30–60 seconds more. If too firm, stir in 1–2 tbsp warm water and heat briefly.
Fill and Process Jars
Fill jars
Using a ladle and a wide funnel, fill the hot sterilized jars, leaving about 1/4 inch (6 mm) headspace. Wipe rims clean with a damp cloth, place lids on top and screw rings fingertip-tight.
Water-bath process
Place filled jars on a rack in the canner or a large pot. Cover jars with at least 1 inch (2.5 cm) of boiling water. Bring to a rolling boil and process pint (8 oz / 240 ml) jars for 10 minutes (adjust for altitude if necessary). After processing, turn off heat, remove lid, and let jars sit in the water for 5 minutes.
Cool and store
Carefully lift jars out and place upright on a towel to cool undisturbed for 12–24 hours. Check seals (lids should not flex when pressed). Label jars with date. Refrigerate any jars that did not seal and use within 3 weeks. Properly sealed jars will keep in a cool, dark place for up to 12 months.
Notes & Yields
Yield: This recipe makes approximately 5–6 (8 oz / 240 ml) jars of jam depending on exact fruit yield. The 28 g of powdered pectin is suitable for this volume of fruit and sugar; if using liquid pectin or a different brand, follow manufacturer guidelines. If you prefer a less textured jam, briefly purée with an immersion blender before adding pectin. Pink peppercorns provide a floral, slightly peppery note — adjust amount to taste (1–2 tbsp).
