Spicy Pepper Plum Jam
Elevate your breakfast spread or cheese board with this irresistible Spicy Pepper Plum Jam, a bold blend of sweet, spicy, and tangy flavors. Made with ripe, juicy plums, fiery red chili peppers, and a hint of warm cinnamon, this small-batch jam perfectly balances sweetness with a kick of heat. Fresh lemon juice and grated ginger brighten the flavor, while a touch of pectin ensures the perfect jammy consistency. Whether spread over toast, paired with creamy goat cheese, or used as a glaze for roasted meats, this versatile homemade jam is a must-have addition to your kitchen. Ready in just under an hour, it’s the ultimate way to preserve the best of summer produce with a zesty twist. Perfect for gifting or savoring yourself!
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Recipe Information
Ingredients
- 1000 grams ripe plums
- 500 grams granulated sugar
- 2 pieces red chili peppers (seeded and finely chopped)
- 2 tablespoons lemon juice
- 1 teaspoon grated fresh ginger
- 1 tablespoon apple pectin or powdered pectin
- 0.5 teaspoon ground cinnamon
Instructions
Wash and pit the plums. Roughly chop them into small pieces, leaving the skins on for added texture and color.
In a large, heavy-bottomed pot, combine the chopped plums, granulated sugar, and lemon juice. Stir to ensure the sugar starts to dissolve.
Place the pot over medium heat and bring the mixture to a gentle boil. Cook for about 10-15 minutes until the plums begin to soften, stirring frequently to prevent sticking.
Once the plums have softened, use a potato masher or an immersion blender to break them down into your desired consistency. For a smoother jam, blend more thoroughly.
Add the finely chopped red chili peppers, grated ginger, pectin, and ground cinnamon to the pot. Stir well to combine.
Increase the heat slightly and bring the mixture to a rolling boil. Cook for another 20-25 minutes, stirring often, until the mixture thickens and reaches the desired jam consistency. You can test this by placing a small spoonful onto a chilled plate and running your finger through it—if it holds its shape, it’s ready.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with lids.
Allow the jars to cool to room temperature before storing them in the fridge for immediate use or processing them in a water bath canner if you plan to store them long-term.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 629.2 g | 229% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 608.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1842 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
