Best 2 Spicy Plum Jam Recipes

Calling all spice and plum enthusiasts! Get ready to embark on a tantalizing culinary journey with our Spicy Plum Jam extravaganza. This delectable treat is a harmonious blend of sweet, tangy, and fiery flavors that will awaken your taste buds and leave you craving more.

Our carefully curated collection of recipes offers a diverse range of spicy plum jam variations, each with its unique twist. From the classic Spicy Plum Jam that strikes a perfect balance between heat and sweetness to the tantalizingly spicy and tangy Spicy Plum Jam with Ginger, you'll find a flavor profile to suit every palate.

But that's not all! We've also included irresistibly flavorful recipes like Spicy Plum Jam with Vanilla, Spicy Plum Jam with Chili Peppers, and Spicy Plum Jam with Star Anise. These culinary creations are sure to impress your family and friends with their distinctive taste combinations.

Whether you're a seasoned jam-maker or a novice in the kitchen, our recipes are designed to guide you effortlessly through the process. With step-by-step instructions and helpful tips, you'll be able to craft your own batch of Spicy Plum Jam with confidence.

So, gather your ingredients, prepare your kitchen, and let's embark on this exciting culinary adventure together. Get ready to tantalize your taste buds and create a symphony of flavors that will leave a lasting impression.

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:

Choose ripe, flavorful plums for the best jam.
Use a large pot or Dutch oven to make the jam, as it will bubble up and expand during cooking.
Stir the jam frequently to prevent it from sticking to the bottom of the pot and burning.
Use a candy thermometer to determine when the jam is ready. It should reach a temperature of 220 degrees Fahrenheit (105 degrees Celsius).
Pour the jam into sterilized jars and seal them tightly. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.

Conclusion:

Spicy plum jam is a delicious and versatile condiment that can be enjoyed on toast, crackers, or as a glaze for meat and poultry. It is also a great way to use up extra plums during the summer months. With a little time and effort, you can easily make your own spicy plum jam at home. So next time you have a batch of ripe plums, be sure to give this recipe a try!