Organic Wild Plum Jam with Pink Pepper

Wild plums, cane sugar and 1% pink peppercorn — fruit used: 102,56g per 100g of product, origin: Italy

A hedgerow fruit and an overseas berry: tart sweetness with a spicy thrill, delicately piquant and fragrant

I Casali del Pino's Extra Wild Plum Jam with Pink Pepper

In this extra jam, small organic Italian wild plums—intense, tart, with generous, dark skin—meet one of the most elegant spices in contemporary cuisine: pink pepper, measured precisely to 1%, just enough to ignite the fruit's resinous, fruity, slightly spicy aroma without burning it. The "extra" designation guarantees substance: 102,56 grams of fruit per 100 grams of finished product, concentrated during cooking, with only organic cane sugar completing the recipe. The result is a jam with a dual soul—sweet and spicy, rustic and sophisticated—that easily transitions from breakfast to the cutting board to signature cuisine.
 
 
 

The roots of this jam are deep in tradition

Pink peppercorns hold a secret: they aren't pepper. Its rosy berries grow on the Schinus, the "false peppercorn," the elegant, weeping tree that from Peru has conquered avenues throughout the Mediterranean, planted for shade and beauty along the promenades of seaside towns. For centuries, their berries remained an ornament, until French nouvelle cuisine in the 1970s discovered them and named them "baies rose," transforming them into the iconic spice of an era: delicate, fragrant, capable of adding color and vibrancy to dishes without the harshness of real pepper. Pairing them with wild plums—the fruit that peasant families picked for free along the hedgerows—is like bringing together two worlds: the humble pantry of the Italian countryside and the flair of French haute cuisine, in the same jar.
 

Choosing Pink Pepper Jam means taking care of yourself

Wild plums, grown without irrigation or forcing, concentrate in their small size the anthocyanins and polyphenols of their dark skin, pigments with recognized antioxidant properties that cultivated fruits dilute. Pink pepper adds its aromatic essential oils, traditionally appreciated for their digestive notes, in a gentle dose that perfumes without irritating. The recipe is absolutely transparent: just three organic ingredients, cane sugar, and no preservatives, artificial colors, or flavors, for 170 kcal per 100 grams—and a teaspoon weighs much less. Sweetness designed for those who read labels.
 
 
 

Best Use: Wild Plum Jam with Pink Pepper

• ON FRESH AND SWEET CHEESES: Pink pepper loves the lactic delicacy — try it by the teaspoon on a Organic La Dolce Pastorina Cheese or on Organic Canestrello Cheese: the spicy thrill awakens young cheeses like no honey can.
• DESSERT READY IN THREE MINUTES: jam, Organic Ancient Grains and Almonds Biscuit crumbled in a cup with a flake of Organic Milk Chocolate melted on top: an improvised spoon dessert where pink pepper plays the part of the chef.
• THE GLAZE FOR WHITE MEAT: melted with a little hot water it becomes a sweet and sour and spicy glaze perfect for a Free Range Chicken in Pieces Baked: brush it in the last ten minutes of cooking for a shiny and fragrant crust.

The Producer: I Casali del Pino

I Casali del Pino is a farm that transforms local produce into artisanal organic jams with a distinct personality: simple recipes, generous fruit, and refined aromatic combinations that reflect a vibrant and well-tended countryside.
 
 
 

Ingredients

Organic wild plums, organic cane sugar, 1% organic pink pepper. Fruit content: 102,56 g per 100 g of product. Total sugar content: 41,13 g per 100 g of product. Fruit origin: Italy.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy value: 170 kcal (710 kJ)
• Fat: 0,4 g, of which saturated fatty acids 0,02 g
• Carbohydrates: 42,76 g, of which sugars 41,13 g
• Fiber: 1,77 g
• Protein: 0,78 g
• Salt: 0,001 g

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