Pineapple & Pink Peppercorn Jam

Preparation info
  • Makes about

    800 g

    • Difficulty


Appears in

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.)


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


  1. Put a couple of small plates into the fridge to chill; these are for testing the setting point of your jam.
  2. 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