Easy Jalapeno Cinnamon Plum Jam
Celebrate plum season with this small batch easy jalapeno cinnamon plum jam! Just a little bit of jalapeno and cinnamon makes this plum jam sweet with just a little spice and oh so nice!
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Ingredients
- 2 1/2cups chopped plum pieces
- 1 1/4cups sugar
- 1/2Tbsp fresh lemon juice
- 1/2cup sugar
- 4Tbsp pectin
- 1/4tsp cinnamon
- 4-6 minced jalapeno slices (from a jar; adjust based on your preferred level of heat)
- 1/2tsp jarred jalapeno juice
Instructions
- Wash the plums; if you prefer, you can peel them. I peel some (the ones that seem to have tougher skin). But the skin ends up being the sweetest, most delicious part of the jam (in my opinion). They’re like little bits of candy … so I don’t recommend peeling all of them.
- Chop the plums into pieces, removing the pits and any soft or really mush parts
- Place all of the plums in a large pot on the stove on medium heat and mash (I use a potato masher)
- Add the 1 1/4 cup sugar and 1/2 Tbsp lemon juice, then turn up to medium high-heat
- Add the pectin and bring it all to a boil
- Add the 1/2 cup of sugar and bring to a boil again, stirring constantly while boiling for 1 minute. Then add (if desired) the cinnamon, jalapenos and jalapeno juice. Taste and adjust heat to your preferences.
- Turn down to low and test your jam to make sure it has thickened enough. Each batch can vary a little because plums (any fruit) can vary in terms of juiciness and sweetness. One method to test is to use a metal Tablespoon that has either been in the freezer or sitting in a glass of ice water. Scoop out a spoonful of the jam using the metal Tablespoon and let it cool to room temperature. Then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency you like, it’s ready. If not, then mix in a little more pectin and bring it to a boil again for 1 minute.
- When making a small batch like this, I store my jam in the refrigerator in a large, sanitized mason jar. Some resources say it lasts 3 months in the refrigerator; others say 6 months. Mine doesn’t last long enough to test either. 🙂 Sugar is a preservative, so higher sugar jams will last longer …
- Serve the jam on your favorite scones or toast. Enjoy!
Recipe Notes
This jam is also delicious with my Lemon Almond Wine Cookies, made into thumbprint cookies (or simply spreading some on top of the cookies).
© Kitchen Gone Rogue. www.kitchengonerogue.com
