I have written about white pepper before but today I want to dedicate this page to 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 flavourful 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.
I decided to combine two berries together – the strawberry and the pink peppercorn. This 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 scone, 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.
Strawberries are in season … so get out there an get some … a jar of pink peppercorn strawberry jam will make a special gift … but warn your gran first – as the taste could blow her socks off!
Note: I use half the normal amount of sugar (I don’t like the jam being too sweet), always add a squeeze of lemon juice and a pinch of salt.
- 800g Strawberries – cut into halves
- 400g Sugar
- 2 ½ t Pink peppercorns
- Squeeze of lemon juice
- Pinch of salt
- Put all ingredients in pot. Put on low heat until the sugar has melted and starts to boil.
- Then put on medium-high and cook for 25 minutes.
- If foam has formed on the top of the jam just scoop it off if necessary.
- Bottle in jars or just tuck in.