Baie Rose and Orange-Scented Red Berry NON COOK FREEZER Jam


750 ml (3 cups) fresh raspberries OR
Thawed raspberries
750 ml (3 cups) fresh strawberries OR
Thawed strawberries
375 ml (1 1/2 cups) sugar
Grated zest of 1 large orange
7.5 ml (1 1/2 teaspoons) crushed pink peppercorns
1 package 45 g powdered pectin for no-cook freezer jam


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.
The jam will keep in the freezer for 1 year or in the refrigerator for 3 weeks.


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)


Sunday, December 22, 2013 - 6:55am

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