Plum Pepper Jam

I love this plum pepper jam! It’s sweet, slightly sour and a little spicy. It’s perfect to serve with your favorite soft cheese and crackers or chips! It also works as a great glaze for meat and vegetables or even as a sweet and sour sauce for a stir fry. So it is versatile and super delicious!

I could eat cheese and sweet peppery jam with crackers any day of the week and be a happy woman. This plum pepper jam is the perfect way to capture summer in a appetizer or sauce! It can also be bottled or frozen and will keep in the refrigerator for ~2+ weeks.

What you need to make plum pepper jam:

Makes ~ 10 ounces

• 1 1/2 cups plums – pits removed skins left on
• 2 large jalapeno peppers – seeds left in or removed depending on heat preference
• 1 cup sugar
• 2 tablespoons water
• 1/4 cup vinegar – divided
• 1/4 teaspoon salt

Instructions

1. Add plums, jalapeno peppers, sugar, water, 3 tablespoons vinegar and salt to a sauce pan.
2. Heat to a boil, stirring continuously.
3. Boil for 6 minutes.
4. Remove from heat and stir in the remaining 1 tablespoon vinegar.
5. To make the jam smooth, blend with an immersion blender or when cool, blend in a blender. The fruit will thicken slightly when it cools but will be between a glaze and jam consistency.
6. Let jam cool then store in refrigerator, bottle or freeze. This will last 2 weeks+ in the refrigerator.

For more jam ideas check out these recipes:

• Apple Raspberry Freezer Jam RECIPE HERE
• Easy Cranberry Sauce RECIPE HERE
• Small Batch Raspberry Jam

Print

Plum Pepper Jam

Sweet, sour and spicy jam that tastes great with cheese and crackers or as a glaze or sauce.

Course Appetizer, Sauce

Cuisine appetizer, jam, Sauce

Keyword appetizer, jam, Peppers, Plums, sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 10 ounces

Ingredients

• 1 1/2 cups plums – pits removed skins left on
• 2 large jalapeno peppers – seeds left in or removed depending on heat preference
• 1 cup sugar
• 2 tablespoons water
• 1/4 cup vinegar – divided
• 1/4 teaspoon salt

Instructions

• Add plums, jalapeno peppers, sugar, water, 3 tablespoons vinegar and salt to a sauce pan.
• Heat to a boil, stirring continuously.
• Boil for 6 minutes.
• Remove from heat and stir in the remaining 1 tablespoon vinegar.
• To make the jam smooth, blend with an immersion blender or when cool, blend in a blender. The fruit will thicken slightly when it cools but will be between a glaze and jam consistency.
• Let jam cool then store in refrigerator, bottle or freeze. This will last 2 weeks+ in the refrigerator.