Name: Pineapple & Pink Peppercorn Jam
Yield: Makes about 800 g
Cuisine: Indian
Ingredients: 70 ml lemon juice; 600 g pineapple flesh (soft flesh only, exclude the hard core); 500 g jam sugar; 5 g pink peppercorns; 3 g citric acid

Preparation info

Makes about
800 g

Difficulty
Easy

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

The sweetness and tang of pineapple is enlivened by a mild, peppery kick. If you are a fan of tropical fruits, you must try this winning combination. (For another pineapple-pepper recipe, see pineapple & black pepper crumble.)

Ingredients

600 g pineapple flesh (soft flesh only, exclude the hard core)
5 g pink peppercorns
3

Asia
India
Mumbai
Vegan
Breakfast
Gluten-free

Method

Put a couple of small plates into the fridge to chill; these are for testing the setting point of your jam.
Cut the pineapple flesh into 1–2 cm chunks and place in a large non-reactive saucepan, along with the pink peppercorns and citric acid. Pour on enough water

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of