No-Cook Berry Jam with Orange and Pink Pepper
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A quick no-cook jam using a mix of blackberries and raspberries, sweetened with honey and enhanced with lime zest and crushed pink peppercorns. Uses powder pectin for easy thickening. Keeps frozen for up to a year or refrigerated for weeks. Simple, fresh, and vibrant berry spread with slight citrus and spicy notes.
Prep:
12 min
Cook:
0 min
Total:
17 min
Servings:
5 jars 250 ml
#jam
#berries
#no-cook
#homemade
#spicy
Berries smashed raw, no boiling needed. Blackberries bring depth; raspberries tartness. Honey replaces sugar adding warm sweetness. Lime zest cuts bright, pink peppercorns crackle sharp spice. Pectin powder thickens without heat, preserving fresh berry flavor and nutrients. Mix and wait; simple steps. Freeze for longer life or fridge short-term. Homemade jam in minutes. Vibrant color, chunky texture. No preservatives needed. A bit wild, aromatic, with unexpected peppery notes. Great for toast or stirred in yogurt. Easy to customize. Fresh, fruity, and spiced. Storage easy, use on demand—ideal for quick spreads or gifts.
Ingredients
- 600 ml blackberries fresh
- 900 ml raspberries fresh
- 500 ml honey raw
- zest grated of one medium lime
- 7.5 ml crushed pink peppercorns
- 45 g powder pectin no-cook freezing
About the ingredients
Blackberries and raspberries swapped amounts for balance — raspberries provide more tang, blackberries deepen flavor. Honey chosen over sugar for natural sweetness and slight floral note; adjust quantity to taste or substitue agave or maple syrup for variations. Lime zest instead of orange zest offers citrus punch without heaviness, pairs well with pink peppercorns adding gentle heat and floral aroma. Pectin powder essential to thicken jam without cooking—look for freezing-specific type to gel properly in raw preserves. All fresh fruit, ripe but firm, to keep jam texture intact. Pink peppercorns crushed lightly to avoid overpowering spiciness but enough for subtle complexity. Use clean, sterilized jars to maximize shelf life.
Method
- Roughly crush blackberries and raspberries together using a potato masher or fork.
- Combine crushed berries with honey, lime zest, and pink pepper. Stir well and rest for about 12 minutes allowing flavors to mingle.
- Add in powder pectin. Stir vigorously for 4 minutes ensuring full incorporation.
- Let the mixture sit for an additional 5 minutes, thickening slightly.
- Pour into sterilized jars. Seal tight. Freeze immediately.
- Store frozen up to 1 year. Refrigerate once thawed, use within 3 weeks.
Cooking tips
Crush berries carefully—not pulverized—aim coarse mash maintaining some fruit chunks. Mix in honey and zest thoroughly to distribute flavors evenly; resting time allows sugar/honey to draw out fruit juices for natural syrup. After powder pectin added, stir continuously 4 minutes to prevent clumping and activate gelling agents. Final resting moment crucial to let texture develop before bottling. Sterilize jars by boiling or dishwasher hot cycle, drying completely before filling to avoid contamination. Fill jars immediately; seal tightly, label date, and freeze flat. Thaw slowly to keep consistency. Once thawed, keep refrigerated, consume within 3 weeks for best taste and safety. Experiment with zest intensity or pepper amount to customize kick.
Chef's notes
- 💡 Use fresh, ripe berries, but not overripe. They hold shape better. Crush them roughly; chunks add texture. Don't pulverize. Not smooth. Aim for a coarse mash. Not a puree. Balance flavors; use more raspberries for tang or blackberries for depth. Adjust honey amount; taste as you go. More honey, sweeter jam. Consider alternatives like agave syrup. Less floral with maple syrup instead.
- 💡 Pectin is key for thickening without cooking. Look for pectin meant for freezing. Vital for raw preserves. Stir vigorously when adding. Activate gelling agents. Four minutes of stirring required. Prevent clumping. Timing matters here. Let the mixture rest for a few minutes. Important for jam to thicken slightly before pouring. This helps texture develop.
- 💡 Sterilize jars before use. Boil them or run them through a hot dishwasher. Dry completely to avoid contamination. Fill jars to the brim. Seal tightly. Label each jar with the date. Freeze flat for easy storage. Thaw in the fridge. Keep consistency intact during thawing—slow is better.
- 💡 When using pink peppercorns, crush them lightly. Avoid overpowering the jam. Want just a hint of spice, not too bold. Essential for complexity. Test different amounts if unsure. Adjust over time based on preference. Lime zest adds brightness. Alternative to orange zest. Good balance with honey. Create exciting layers of flavor.
- 💡 The jam can last up to one year in the freezer. Refrigerate after thawing. Use within three weeks once opened. Keep this in mind for storage. Versatile for more than toast. Stir into yogurt, use in desserts. Gift idea for friends or family. Easy to customize with different berries too. Experimentation can lead to unique flavors.
Common questions
How to achieve a thick consistency?
Stir vigorously once pectin is added. Four minutes of mixing is crucial. Afterward, let it sit. This develops texture. Not rushing is key. Rest it. Watch for slight thickening before canning.
Can I use frozen berries instead?
Yes, but freshness is ideal. Frozen might yield more juice. Adjust pectin as needed. Will need extra thickening. Consider adding more pectin to compensate.
What if jam doesn't set?
First, check pectin's compatibility. Did you stir long enough? Can add more pectin, reheat slightly. Needs activation. Maybe start over if necessary. Timing and mixing really matter.
Best storage methods?
Store unopened jars in the freezer. Keep opened jars in the fridge. Use within three weeks after thawing. Label jars by date. Crucial to remember the timeline for freshness.
