13 August 2007

Peach pink pepper jam

{CONFITURE DE PECHE ET POIVRE ROSE} First a funny fact about me and the sweet little peach…, the fuzzy skin gives me ‘les frisons’ (shivers / goose-bumps)  like scratching your nails on a chalk board – not apricots or quince, just peaches – I know I am odd!

This fact however did not hinder my enthusiasm to make jam, nor Olivier’s ability to eat it (funny that – I think he may have an addiction) As do I for pepper… white, green, black or pink, so perhaps that is the source of my inspiration to combine peaches and pink pepper (poivre rose). Pink peppercorns (schinus terebinthifolius) come from Brazil or Peru and are not in fact a true peppercorn but a dried fruit from the Baies Rose. They have a lovely soft flavour with a little spice which compliments the white peaches very sweet taste.


  • Peach season in Europe is from June to the end of September
  • End of season peaches are sweeter as they have had more sunshine
  • To easily remove peach skin, choose ripe peaches. Plunge them in boiling water for 30 seconds, then in cold water for 10 seconds. The skin will peal off easily.
  • Use lemon juice as natural pectin
  • If your peaches are not very ripe, they will not completely disintegrate when cooked and your jam will require a little hand mixing (see recipe below)


  • Buy 4kg of whole local white peaches
  • 2kg of white sugar (the key is 0,8kg of sugar for 1kg of chopped fruit)
  • 1 lemon
  • 1 heaping tablespoon ground pink pepper
  • 12 jam jars (depending on size)

Jam jar preparation: 

  1. Preheat your oven to 100°C.
  2. To sterilise the jam jars (bocaux), wash them in soapy water, rinse and place on a tray in the oven while you make the jam.

Jam making:

  1. Squeeze the juice of one lemon and set aside.
  2. Next wash the peaches and cut them into eighths. You should end up with approximately 2.5kg of chopped fruit.
  3. In a very large saucepan (preferably one for making soups) add the chopped peaches and cover with sugar. I often do this step the night before, the fruit will keep if well covered with sugar.
  4. On the stove bring the peaches & sugar to a rolling boil, and cook for 15-20 minutes. Then add the lemon juice and ground pink pepper and cook for at least another 5 minutes until the “GOUTTE TEST” works.
  5. Remove the jam from the stove and using an electric hand-mixer, slightly blend the fruit until desired texture (ie mix well if you prefer a smoother jam)
  6. Remove the jam jars from the oven and with a ladle fill each jar until approx. 1cm from the surface. Cover the plastic or screw tops. Leave to set for 1 week.

“GOUTTE TEST”: a goutte is a drop and as I do not use pectin / certo to thicken the jam (the lemon juice helps with this), you need to cook it until, after dipping the wooden spoon in the jam and then holding the spoon horizontally over the saucepan, the LAST goutte / drop does not fall off the spoon but holds. You then know your jam will set.

NOTE: Jam is often made using the ration 1kg chopped fruit for 1kg of sugar. I find this produces a jam that is too sweet and as such have reduced the sugar to 0.8kg. This jam goes wonderfully with natural yoghurt as a desert!


  • I use the juice of a lemon = natural pectin, as the thickening agent for jam
  • Certain fruits / berries such as blackberries naturally contain a high % of pectin, requiring less cooking time when making jam & little or no lemon juice


One Response to “PEACH & PINK PEPPER JAM”

  1. Olivier Says:

    Bravo pour ce délicieux mariage de saveurs …. à ne pas manquer pour vos tartines ou dans un yaourt nature! Hmm!

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