Spicy Pepper Plum Jam

Rita~'s Note:

This is sweet and spicy. Use as a glaze or top cream cheese for an appetizer.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 8 pints

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

Directions:

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

Reviews

[ucnclmeal]

First of all, I halved the recipe. I didn't have any thai peppers, so I used a couple of jalepenos. They weren't quite spicy enough, so I added about a half teaspoon of cayenne pepper, which was just about perfect- smooth and sweet with a little bite on the back end. The half recipe made four half pints. Looking forward to giving it as a gift with Christmas!

[That Damian guy in Washington]

I made this with Jalapenos out of my garden and plums out of my tree. Excellent! I also fried Chicken breast in it (& little water) and sprinkled toasted sesame seeds over the top....Bam! Damian Somewhere in Washington

[Chef #1329347]

This is wondrful! Instead of using sugar I used Whey Low to make this a diabetic friendly recipe.