Best 2 Spicy Plum Jam Recipes

If you are looking for a delicious, spicy recipe to make a small-batch of spicy plum jam, using fresh plums, and pantry staple spices, you have come to the right place. You will find a simple and easy-to-follow recipe that results in a perfect consistency and flavor for your plum jam. The jam will be sweet with a spicy kick that can be adjusted depending on your preferences. This recipe requires minimal prep time, and you can use a food processor or blender for convenience. Make sure to use ripe, flavorful plums, and adjust the amount of sugar and chili flakes as per your liking to create a delicious plum jam that captures the perfect balance of flavors.

Here are our top 2 tried and tested recipes!

SPICY PEPPER PLUM JAM

Spicy Pepper Plum Jam image

Make and share this Spicy Pepper Plum Jam recipe from Food.com.

Provided by Rita1652

Categories Sauces

Time 1h15m

Yield 8 pints

Number Of Ingredients 4

Ingredients

8 cups plums, pitted
3 Thai peppers
1/2 cup water
6 cups sugar

Steps:

Blend first three ingredients in a blender and transfer to pot with sugar.
Bring slowly to a boil stirring all the while until sugar dissolves.
Cook rapidly to the gelling point.
As it thickens stir frequently to prevent sticking.
When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space.
Adjust caps and process for 15 minutes in a water bath.

SPICY PLUM JAM

Spicy Plum Jam image

I really like spicy and sweet together. This is my modification of Plum-Orange-Cardamom Jam from Mes Confitures by Christine Ferber. You can adjust the spiciness to your own taste. My first batch used only two habaneros and three red chiles, with only the seeds of the habaneros removed, and it was very mild. Eat it on toast, or try it as a chicken or lamb glaze.

Provided by Squeedle

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 21h30m

Yield 64

Number Of Ingredients 9

Ingredients

4 dried habanero peppers
4 dried New Mexico red chile peppers
2 medium oranges, thinly sliced
water to cover
3 ¾ cups white sugar, divided
2 ½ pounds fresh plums, pitted and halved
4 cinnamon sticks, broken into pieces
lemon, juiced
1 tablespoon ground coriander

Steps:

Place habanero peppers, chile peppers, and orange slices into a wide shallow saucepan. Add just enough water to cover. Add 1 cup sugar, bring to a simmer, and poach until oranges are translucent and chiles are soft, about 15 minutes.
Use tongs to remove habanero and chile peppers to a plate. Use latex or nitrile gloves and snip tops off all peppers with a pair of scissors. Cut down the sides of the peppers to remove the seeds; set seeds aside. Snip peppers into small, thin pieces and return to the saucepan with the oranges. Add some (or all) of the seeds, depending on how hot you want it.
Add plums, remaining 2 3/4 cups sugar, cinnamon sticks, lemon juice, and coriander to the saucepan and bring to a boil. Remove from the heat, transfer to a large ceramic bowl, cover with parchment paper, and let sit 8 hours to overnight.
Return plum mixture to the saucepan and bring to a simmer. Simmer until jam is set and measures 220 degrees F (105 degrees C) with a sugar thermometer, 30 to 35 minutes.
Meanwhile, inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Let jars rest upside-down, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store jam in a cool, dark area.

Nutrition Facts : Calories 58.2 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 14 g

Tips:

Select ripe and flavorful plums: Choose plums that are fully ripe, as they will have the best flavor and texture for jam. Look for plums that are plump and have a deep, rich color.
Use a variety of plums: Don't be afraid to mix and match different varieties of plums to create a unique and flavorful jam. For example, try combining sweet plums with tart plums, or using a mix of red and black plums.
Add spices and herbs to taste: Feel free to experiment with different spices and herbs to create a jam that suits your taste. Some popular additions include cinnamon, nutmeg, ginger, and cloves.
Cook the jam until it reaches the desired consistency: The cooking time for plum jam will vary depending on the type of plums used and the desired consistency. Cook the jam for a shorter time for a looser, more spreadable consistency, or cook it for a longer time for a thicker, more jam-like consistency.
Store the jam properly: Once the jam is cooked, it is important to store it properly to maintain its quality and flavor. Store the jam in a clean, airtight container in a cool, dark place. Properly stored jam can last for up to a year.

Conclusion:

Plum jam is a delicious and versatile condiment that can be enjoyed on its own, spread on toast or crackers, or used as an ingredient in other recipes. With its sweet and tangy flavor, plum jam is a great way to add a touch of sweetness and complexity to any dish. Whether you are a seasoned jam maker or a beginner, I encourage you to try making plum jam at home. With a little effort and patience, you can create a delicious and unique jam that you and your family will love.