SPICY PLUM JAM
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
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
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Chris Tell
[email protected]I love this jam!
Lora Swissa Ramos
[email protected]This jam is amazing!!!
yomna abdelrahman
[email protected]I made this jam last night and it turned out great! It's so easy to make and it tastes amazing.
jassan jessie
[email protected]This jam is delicious! I love the combination of sweet and spicy. It's perfect for a snack or dessert.
C.T. Mustang .H
[email protected]I love this jam! It's so flavorful and versatile. I've used it on toast, yogurt, and even ice cream, and it's always delicious.
Jocelyn Santos
[email protected]This jam is a bit too sweet for me, but it's still really good. I think it would be great on pancakes or waffles.
Khadra Mahad
[email protected]I'm not a huge fan of spicy food, but this jam is surprisingly good. It's not too spicy, and it has a really nice flavor.
Piddy Ayalew
[email protected]This jam is amazing! It's the perfect balance of sweet and spicy, and it's so easy to make.
Slay Mejia
[email protected]I love this jam! It's so versatile. I've used it on toast, yogurt, and even ice cream, and it's always delicious.
Natukunda Kellen
[email protected]This jam is a bit too sweet for me, but it's still really good. I think it would be great on pancakes or waffles.
Mukissa Calleb
[email protected]I made this jam last night and it turned out great! It's so easy to make and it tastes amazing.
MD alamin Hosen
[email protected]This jam is delicious! I love the combination of sweet and spicy. It's perfect for a snack or dessert.
Kasie rue
[email protected]I'm not a huge fan of spicy food, but this jam is surprisingly good. It's not too spicy, and it has a really nice flavor.
BASMALA Seif
[email protected]This jam is a bit too spicy for me, but it's still really good. I think it would be great on pork or chicken.
Madeline osorio
[email protected]I love this jam! It's so flavorful and versatile. I've used it on toast, yogurt, and even ice cream, and it's always delicious.
Benjamin Addae Bekoe
[email protected]This jam is amazing! It's the perfect balance of sweet and spicy, and it's so easy to make. I used it on toast, and it was delicious.