Spicy Pepper Plum Jam

"This is sweet and spicy. Use as a glaze or top cream cheese for an appetizer."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 15mins
Ingredients:
4
Yields:
8 pints
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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
     
  3. This is wondrful! Instead of using sugar I used Whey Low to make this a diabetic friendly recipe.
     
  4. Very good as a glaze for chicken. I used 2 habanero peppers with seeds, and it was delicious.
     
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Tweaks

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

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