What could be better than biting into ripe plums picked from your own yard? Not much — except perhaps spreading Easy Jalapeno Cinnamon Plum Jam made from those plums.
I wasn’t always a big fan of plums, but that changed when the previous owner of our house planted a tree that reliably produces sweet, flavorful fruit every other year. The first season the squirrels collected most of the crop; this year I got to them first. I picked nearly all the plums one morning, and by the next day the rest were gone.
Growing up, my family foraged the wild blackberries and raspberries that grew behind our house and along nearby back roads. My sister and I ate nearly as many berries as we put in our buckets — buckets my dad had used to wash the car just a week earlier. Later, there were no complaints when my mom turned those berries into homemade jam and pies.
This Easy Jalapeno Cinnamon Plum Jam brings back those memories. It’s delicious on toast, scones, crackers with a smear of goat cheese, and it’s perfect for thumbprint cookies.
While developing the recipe, I made a plain plum jam that was tasty but seemed to need more depth. I set aside a small portion and stirred in a touch of cinnamon — instantly better. Then I experimented further by adding a little minced jalapeno to another sample. The jalapeno added a subtle heat that complemented the cinnamon and sweet plum flavor perfectly. A blind taste test confirmed the winner: the Jalapeno Cinnamon version. If you prefer no heat, omit the jalapeno and keep the cinnamon for added depth.
If you find ripe plums at the market or have a tree of your own, try this small-batch recipe. Even beginners will be surprised at how easy jam-making can be.
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Leftover jam ideas: use it for thumbprint cookies (try it with Lemon Almond Wine Cookies) or spoon it over vegan or regular goat cheese and crackers. It also pairs nicely with dairy-free cornbread.
Easy Jalapeno Cinnamon Plum Jam
Kelly Kirkendoll
Pin Recipe
Ingredients
- 2 1/2 cups chopped plum pieces
- 1 1/4 cups sugar
- 1/2 Tbsp fresh lemon juice
- 1/2 cup sugar
- 4 Tbsp pectin
- 1/4 tsp cinnamon
- 4-6 minced jalapeno slices (from a jar; adjust based on your preferred level of heat)
- 1/2 tsp jarred jalapeno juice
Instructions
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Wash the plums. You can peel some if you prefer, but the skins add sweetness and texture, so I recommend leaving most on.
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Chop the plums into pieces, removing pits and any overly soft or mushy parts.
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Place the chopped plums in a large pot over medium heat and mash them with a potato masher.
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Add 1 1/4 cups sugar and 1/2 tablespoon fresh lemon juice, then increase heat to medium-high.
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Stir in the pectin and bring the mixture to a boil.
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Add the remaining 1/2 cup sugar and return to a full boil, stirring constantly. Boil for one minute, then stir in the cinnamon, minced jalapeno slices (4–6, to taste), and 1/2 teaspoon jarred jalapeno juice. Taste and adjust the heat as desired.
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Reduce heat to low and test the jam for thickness. Fruit batches vary, so use a chilled metal tablespoon or a spoon cooled in ice water to scoop a small amount and let it cool to room temperature. If it reaches your desired consistency, it’s done. If not, add a bit more pectin and boil for one more minute.
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For a small batch, store the jam in a sanitized mason jar in the refrigerator. Estimates vary on shelf life (about three to six months); in my house it never lasts that long. Higher sugar content helps preserve jam longer.
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Serve the jam on scones, toast, or crackers. Enjoy!
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com