🍍🍋 Pineapple Lemon Marmalade with Pink Peppercorns & Coconut Sugar

A bright, tangy marmalade made with fresh pineapple, lemon zest, coconut sugar, and crushed pink peppercorns. Lightly spiced and tropical—perfect on toast, yogurt, cheese, or porridge.

Course: marmelade

Calories: 1169kcal

Ingredients

500  g fresh pineapple finely chopped
2 tablespoon lemon juice freshly squeezed
Zest of 2 large lemons or 3 if you like it bold—this gives a strong citrus punch
100  g coconut sugar
150  g gelling sugar 2:1 ratio – adjust if your brand differs
½ teaspoon ground cardamom or seeds from 4 green pods, crushed
½ teaspoon vanilla extract or seeds from ½ vanilla bean
½ teaspoon crushed pink peppercorns adjust to taste

Instructions

Prep the fruit: Finely chop the pineapple (or pulse it in a food processor for a smoother texture). Zest the lemons first, then juice them.
Combine everything: In a medium saucepan, add the chopped pineapple, lemon juice, lemon zest, coconut sugar, gelling sugar, and crushed pink peppercorns.
Cook the marmalade: Bring the mixture to a boil over medium-high heat, stirring regularly. Once it's bubbling, let it cook for 3–4 minutes, or follow the time specified on your gelling sugar package.
Check the set: To test the consistency, place a small spoonful on a cold plate. Let it sit for a minute, then push it with your finger — if it wrinkles slightly, it's ready.
Fill and seal: Pour the hot marmalade into clean, sterilized jars. Seal immediately. If your jars require it, turn them upside down for a few minutes, then let them cool at room temperature.

Notes

Texture tip: If you prefer a smoother marmalade, pulse the chopped pineapple in a food processor before cooking. For chunkier texture, just chop finely by hand.
Sugar swap: Coconut sugar adds a rich, caramel-like note. You can substitute it with regular cane sugar or light brown sugar for a milder flavor.
Gelling sugar note: This recipe uses a 2:1 gelling sugar (2 parts fruit to 1 part sugar). If using a different ratio (like 3:1 or 1:1), adjust the amount and cooking time according to your package instructions.
Spice level: Pink peppercorns add a soft, floral heat. You can reduce the amount for a milder version or add a pinch of chili flakes for a spicier twist.
Set test tip: If the gel test doesn’t wrinkle after cooling, boil for another 1–2 minutes and test again.
Storage: Store in sterilized jars in the fridge for up to 3 weeks. For longer shelf life, process jars in a water bath for 10 minutes.
Serving ideas: Amazing on toast, swirled into yogurt, served with soft cheese like brie or chèvre, or spooned over warm oatmeal or rice pudding.

Recipe Twist Ideas

1. Add ginger:
Grate in a teaspoon of fresh ginger for a zingy, slightly spicy edge that pairs beautifully with the pineapple.

2. Make it tropical:
Swap half the pineapple for ripe mango or papaya for a fruitier, more exotic flavor.

3. Citrus mix-up:
Use orange or lime zest instead of lemon for a different citrus note — or combine all three for a more complex marmalade.

4. Spice it up:
Add a small pinch of ground cinnamon, star anise, or even chili flakes for a warming or spicy kick.

5. Boozy version:
Stir in a tablespoon of rum or dark spiced liquor after cooking (before filling the jars) for a grown-up twist.

6. Herbal touch:
Add a few fresh thyme or basil leaves while cooking, then remove before blending — adds a surprising savory note.

7. Coconut boost:
Stir in 1–2 tablespoons of desiccated coconut at the end for more texture and coconut flavor.

8. Jam with a crunch:
Add a spoonful of chopped roasted cashews or almonds when serving for extra texture and contrast.

9. Less sweet, more savory:
Reduce the sugar and add a pinch of salt + extra peppercorns for a chutney-like version that works well with grilled meats.

10. Make it creamy:
Blend with a spoonful of Greek yogurt or coconut cream and serve as a fruity dip or topping for pancakes.

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