Author: J.Patterson
This small-batch jam packs a punch. It’s our foodie philosophy in a jar. Simple, but interesting. Sweet, a little tart, with a gentle pink pepper kick that makes you pause and go, wait—what is that? It’s made seasonally from just a few honest, local ingredients and is sugar-free (we use local honey, not white sugar), which gives it a richer, juicier depth—like biting into the ripest berry from a summer you half remember. A little fancy. Seriously a taste.
The Polish kitchen has always followed the seasons—and in summer, that means berries. For generations, they’ve been a staple: eaten fresh, baked into cakes (or muffins—ugh, so good!), or turned into compotes and jams to stretch the season just a little longer. Raspberries, in particular, are a favourite. You’ll find them in garden brambles and forest clearings, with the main harvest running from June through August—and if you’re lucky, a second round in early autumn.
This small-batch jam came about after a catered wedding stay at the castle, when we had more raspberries than we could possibly eat—and zero intention of wasting a single one. It’s lightly sweetened with honey (and I do mean lightly—those supermarket sugar ratios calling for equal parts sugar to fruit? Whaaat?), and gently elevated by pink peppercorns, which bring a floral-citrus warmth. We’ve been a little obsessed lately with using different types of pepper—pink, green, white—to bring out the best in different hero ingredients. Raspberry + pink pepper? Absolute magic.
Perfect on morning toast, cheese boards with attitude, or spooned over our lemon almond sponge for a proper raspberry on the cake moment (more on that later).
Yields: ~2 or 3 small jars (approx. 500 ml total)
Shelf life: ~3–4 weeks in the fridge (longer if properly canned)
Ingredients
600 g fresh raspberries (or high-quality frozen, thawed)
150–200 g honey (rule of thumb: 25-30% honey to fruit ratio)
30-45 ml (2–3 tbsp) fresh lemon juice
Optional: Zest of a lemon or orange
Optional: A few pinches of crushed pink peppercorns (for a floral-spice layer)
Chill your test plate: Place a small plate in the freezer — you’ll use it later to test if your jam has set.
Prep the berries: Inspect your raspberries carefully (especially fresh-picked ones) for any hidden pests or mold. Rinse gently in cool water and allow to drain fully.
Start the base: In a heavy-bottomed pot, combine the raspberries and lemon juice. Add the citrus zest if using. Lightly mash the berries with a fork or potato masher — just enough to break them up a little.
Simmer the fruit: Bring the mixture to a gentle boil over medium heat. Simmer for 10–15 minutes, stirring often, until the raspberries break down and the liquid begins to reduce slightly.
Stir in honey and pink peppercorns: Lower the heat and add the honey. Start with 150 g (25% honey to fruit), then taste and adjust — 180 g offers a nice balance for most palates (30% honey to fruit). Stir in a pinch or two of crushed pink peppercorns for subtle warmth. Simmer gently for another 10–15 minutes, stirring regularly, until the mixture thickens.
Check for set: Drop a small spoonful of jam onto your chilled plate. Wait 20–30 seconds, then run your finger through it. If the surface wrinkles slightly, it’s ready.
Optional flavour layering: For a more pronounced finish, stir in another pinch of pink peppercorns just before turning off the heat. This brings a soft, warming lift to the floral note.
Jar and store: Carefully pour the hot jam into clean, sterilised jars. Seal tightly and allow to cool. Store in the fridge for up to 3–4 weeks, or process in a water bath if you’d like to keep it longer, though trust me, you'll devour these few jars before the months' up.
Want a smoother jam? Lightly blitz with an immersion blender — but avoid overmixing the seeds, which can make the jam bitter.
Prefer seedless? Strain through a fine mesh sieve before adding honey. Though this really isn't necessary.
Need a thicker set? Simmer a bit longer, or add ½ a grated tart apple early on to boost natural pectin. Raspberries contain moderate pectin, and when paired with lemon juice, the added acidity helps the pectin activate—giving your jam a better chance to gel, even without additives.
This jam’s great on toast or scones, stirred into yogurt, or spooned over pancakes. It also plays really nicely with soft cheeses like chèvre or a camembert with ash. But for something next-level? Try it with our lemon almond sponge. There’s just something about lemon and raspberry together—the citrus sharpness, the tart fruit, that soft, aromatic almond flour base—it just works in every which way. And the pink pepper? It adds a floral-citrus note that takes this classic combo into tastebud trifecta territory. You’ll find the sponge recipe on the blog too.
