Imagine spreading a jam so extraordinary that it transforms your ordinary toast into a culinary adventure! This Plum Jam and Chilli recipe is not just a preserve, it's a taste revolution that dances between sweet, tangy, and fiery. Perfect for adventurous food lovers who crave something beyond the traditional, this unique fusion jam will electrify your breakfast spread and impress even the most discerning palates. Get ready to elevate your condiment game with a preserve that's as bold and exciting as you are!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Fusion
Serves: 5 jars
Ingredients
- 2 lbs plums, pitted and chopped
- 1 cup sugar
- 1-2 fresh chillies, chopped
- 1/4 cup lemon juice
Instructions
- Begin by preparing your ingredients. Wash the plums thoroughly under running water. Once clean, cut them in half, remove the pits, and chop the plums into small pieces. You should have approximately 2 lbs of chopped plums.
- Next, wash the fresh chillies. Depending on your heat preference, you can use 1 or 2 chillies. Remove the stems and chop them finely. If you prefer a milder jam, you may choose to remove the seeds from the chillies.
- In a large, heavy-bottomed pot, combine the chopped plums, chopped chillies, 1 cup of sugar, and 1/4 cup of lemon juice. Stir the mixture well to ensure that the sugar is evenly distributed among the fruits and chillies.
- Place the pot over medium heat and bring the mixture to a simmer. Stir occasionally to prevent the fruit from sticking to the bottom of the pot. As the mixture heats up, the plums will begin to release their juices.
- Once the mixture reaches a simmer, reduce the heat to low and continue to cook for about 1 hour. Stir the jam every 10-15 minutes to ensure even cooking and to help break down the fruit. The jam is ready when it thickens and reaches your desired consistency.
- To test the consistency of your jam, place a small spoonful on a plate and let it cool for a minute. Run your finger through it; if it holds its shape and doesn't run back together, it’s ready for canning.
- While the jam is cooking, prepare your jars for canning. Sterilize 5 glass jars and their lids by placing them in a boiling water bath for 10 minutes. Allow them to air dry completely.
- Once the jam has thickened, remove it from the heat. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue.
- Seal the jars with the sterilized lids and allow them to cool to room temperature. Once cooled, check the seals by pressing down in the center of each lid; if it pops back, the jar is not sealed properly and should be refrigerated and used first.
- Store the sealed jars in a cool, dark place. Your homemade Plum Jam and Chilli will be ready to enjoy, adding a delightful sweet and spicy touch to your dishes!
Tips
- Chilli Selection Matters: Choose fresh chillies based on your heat tolerance. Jalapeños offer mild heat, while habaneros provide intense spiciness.
- Consistency is Key: Stir frequently to prevent burning and ensure even cooking. Use a heavy-bottomed pot for best results.
- Pectin Power: If your jam doesn't thicken naturally, consider adding commercial pectin or using slightly underripe plums which have more natural pectin.
- Sterilization is Crucial: Always thoroughly sterilize your jars to prevent bacterial growth and extend shelf life.
- Heat Control: Maintain a gentle simmer, not a rapid boil, to help preserve the fruit's natural flavors and achieve the perfect jam texture.
- Storage Wisdom: Properly sealed jars can be stored in a cool, dark place for up to a year. Once opened, refrigerate and consume within 3-4 weeks.
Nutrition Facts
Calories: 45kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
