Spicy Pepper Plum Jam Recipes

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SPICED PLUM JAM FROM FRESH PLUMS



Spiced Plum Jam from fresh plums image

Super easy and delicious Spiced Plum Jam, made with fresh plums, and without pectin. Great way to use up extra and/or overripe plums. Perfect for gift-giving too.INTERMEDIATE - Easy recipe to follow, HOWEVER, you will need to understand what to look for in the jam test. Also requires knowledge of sterilizing jars. Will need to exercise caution as the jam and jars will be very hot at this stage. US based cup, teaspoon, tablespoon measurements. Common Measurement ConversionsMakes about 4 - 4 ½ pints.

Provided by Dini @ The Flavor Bender

Categories     Breakfast     Brunch

Time 13h30m

Number Of Ingredients 8

3½ lbs black plums (OR Italian plums, seeds removed (about 4 - 4.5 lbs whole plums))
3½ cups white sugar
Pinch of salt
2 - 3 tbsp lemon juice
2 star anise
¼ tsp ground cardamom (generous ¼ tsp)
¼ tsp ground cloves (generous ¼ tsp)
7 oz granny smith green apples (grated (1 - 2 green apples))

Steps:

  • Wash the plums well. To remove the seeds - first cut the plum in half. Next, cut the plum half with the seed, in half again (into quarters). One of these quarters will have the seed attached, which you can easily pull out. Alternatively, you can cut the plum flesh around the seed.
  • Repeat with all the plums.
  • Cut all the plums into 1 inch chunks (roughly). It's OK if the plums are a little crushed at this point, since they will be cooked down anyway.
  • WEIGH the chopped plums, so you can decide how much sugar needs to be added. Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too).
  • Add sugar, salt, lemon juice and spices into the bowl. Mix well.
  • Cover with plastic wrap and refrigerate for at least 8 hours (or up to 48 hours). Also, place some small saucers / bowls / spoons in the freezer for the jam test (explained below).
  • When you're ready to cook the jam, scrape all of the plum-sugar mix into a large pot. Add the grated apple and stir to combine.
  • Bring the mixture to a boil over medium-high heat. Stir the mixture to let it heat evenly. Lower the heat to medium - medium low, and cook until the fruits start to soften.
  • MASH the plums with a potato masher, OR you can pass about ¾ of the mix through a food mill (this will remove the skins).
  • Continue to cook the plums until the mixture reduces and starts to thicken slightly. Stir frequently to prevent the jam from sticking to the bottom and burning. While the jam is cooking, sterilize some heat-proof jam jars and lids.
  • Check the temperature of the plum jam every 10 - 15 minutes (more frequently as it thickens more). Cook the jam until the temperature reaches 220°F (105°C).
  • If you don't have a thermometer, you can perform the JAM TEST. To do this, drop a little jam on a frozen surface (saucer / bowl / spoon). Then keep it in the freezer for about a minute and check the consistency. If the consistency is jelly-like without being runny, then you've cooked the jam to the right temperature. (If you run a finger through the jam to create a streak, the jam shouldn't join back up in the middle to fill the streak, if it's at the right consistency).
  • Remove the pot from the heat.
  • Using clean tongs, clean ladles and clean paper towels, carefully ladle hot jam into the hot, sterilized jars. Please be careful, as the jam and jars will be very hot at this stage (wear gloves or oven mitts to protect yourself).
  • Screw on the lids while the jars are hot. As the jam and jars cool down, this will create a seal.
  • Allow the jars to cool to room temperature completely. Then label and store.

Nutrition Facts : ServingSize 2 tbsp, Calories 51 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 13 g

HOT PEPPER JELLY



Hot Pepper Jelly image

Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.

Provided by ranger1

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h45m

Yield 48

Number Of Ingredients 6

2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

Steps:

  • Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
  • Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
  • Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  • Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g

SPICY PLUM SAUCE



Spicy Plum Sauce image

My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan

Provided by Taste of Home

Time 1h45m

Yield 9 half-pints.

Number Of Ingredients 10

4 pounds fresh plums, pitted and quartered
1 small onion, quartered
1 garlic clove, peeled
3-1/2 cups sugar
2 cups cider vinegar
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cloves

Steps:

  • In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

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

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 APPLE JAM



Spicy Apple Jam image

Not as clear as jelly but pretty! I added 8 drops of red and liked the color but for a redder color go for more. The remaining apple fiber I used to make Recipe #137024

Provided by Rita1652

Categories     Apple

Time 1h40m

Yield 8 1 pint jars, 128 serving(s)

Number Of Ingredients 9

3 lbs granny smith apples, rough chopped (Do not peel or core for this is where the pectin is)
3 cups water
6 jalapeno chiles, seeded
2 habaneros, seeded
4 cups sugar
1 cup apple cider vinegar
3 ounces liquid pectin
1 red jalapeno chile, very finely minced
8 -16 drops red food coloring

Steps:

  • Bring apples and water to boil in heavy large saucepan.
  • Reduce heat, cover and simmer until apples are falling apart, stirring occasionally, about 30 minutes
  • Cool 30 minutes.
  • Press apple mixture through fine strainer into heavy large saucepan.
  • Place chilies chilies, vinegar and 1 cups sugar in processor or blender.
  • Add to apples and mix in remaining sugar.
  • Bring to a roiling boil for 10 minutes.
  • Add pectin and boil exactly 2 minutes
  • Stir in minced red jalapeno.
  • Pour into sterilized jars and place in a water bath for 10 minutes.
  • Lable, date, and store.

Nutrition Facts : Calories 30.7, Sodium 0.4, Carbohydrate 7.9, Fiber 0.3, Sugar 7.4, Protein 0.1

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

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

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