The unique appeal of spicy plum jam lies in its delightful fusion of contrasting flavors. This jam marries the fiery heat of jalapenos with the sweet, succulent taste of ripe plums, creating a condiment that's both intriguing and delicious. The balance of sweet and spicy adds a versatile layer of flavor to a variety of dishes, from savory meats to creamy cheeses.

Jalapeno Plum Jelly Recipe

Sweet and spicy preserves have a rich history, tracing back to ancient times when people sought ways to preserve their harvests while also creating new, exciting flavors. This tradition continues today with creative recipes like pepper plum jam.

Making this unique jam at home not only allows you to enjoy its unique taste but also gives you control over the ingredients, ensuring a fresh and natural product.

Plus, this is a jelly that you won't find on store shelves.  It's delicious on toast, but I also have several other ways to use plum pepper jelly.

For more unique jam and jelly recipes, check out these posts:

• Zucchini Bread Jam Recipe
  
• Low Sugar Triple Berry Jam
  
• Sweet Pepper Jelly Recipe
  
• Low Sugar Apple Cider Jelly
  
• Dandelion Jelly Canning Recipe
  
• Apple Pie Jam
  
• Vanilla Bourbon Peach Jam
  
• Apple and Mint Jelly Recipe
  

Keep track of your favorite canning recipes with my printable canning journal..  You can print as many pages are you need to create a 3 ring binder with your favorite recipes, inventory, and more!

Plum Pepper Jelly Ingredients

Fresh Jalapeno Peppers: Selecting the right heat level is crucial. If you prefer a milder jam, opt for younger, less mature jalapenos, which are usually lighter in color. For a spicier kick, choose fully matured, deep green jalapenos. 

Bell Peppers.  I add green and red bell peppers for their color.  You can use all red or all green peppers if you prefer. 

Ripe Plums: Varieties such as Santa Rosa, Black Amber, or Elephant Heart are excellent choices for this jam. They provide a balance of sweetness and tartness that complements the heat of the jalapenos. When selecting plums, look for ones that are firm yet slightly soft to the touch.

Sugar: White granulated sugar is standard, but you can also use cane sugar.  It's important not to reduce the amount of sugar unless you use a low sugar pectin.  

Pectin:  I used a box of original Sure Jell.  You can also use the equivalent amount of bulk pectin.

Apple Cider Vinegar:  I recommend using raw apple cider vinegar or making this apple cider vinegar from scraps.

Preparing the Ingredients

Cleaning and chopping jalapenos: When handling jalapenos, it's important to wear food safe gloves to protect your skin from the capsaicin, the compound that gives peppers their heat. Rinse the peppers thoroughly, slice off the tops, and then cut them lengthwise. Remove the seeds and membranes if you prefer a milder jam, or leave them in for extra heat. Finely chop the jalapenos to ensure they blend well into the jam.

Pitting and slicing plums: Begin by washing the plums under cold water. To pit them, cut along the seam of the fruit, twist the halves apart, and remove the pit. Slice the plums into small pieces to help them cook down evenly.

Measuring the sugar and pectin: Accurate measurements are key to getting a good set for your jam. Follow the instructions on the package of pectin, as different brands may vary.

How to Use Pepper Plum Jelly

Here are some of my favorite ways to use this delicious jalapeno plum jelly with pectin:

• Serve spicy plum jam on a cheese board or charcuterie board.  The sweet heat pairs well with creamy cheese like goat cheese or brie and sharp cheddar.
• Use it as a glaze for chicken, pork chops, or salmon.  The sugar caramelizes during cooking, creating a delicious glaze with a hint of spice.
• Swirl it into cheesecake batter before baking or use it as a filling for thumbprint cookies. The sweet and spicy profile adds a unique twist to traditional desserts.
• Use with cheese or alone in a gourmet grilled cheese or grilled sandwich.
• Roast vegetables and add a spoonful of plum pepper jelly just a few minutes before they are done.
• For a quick and easy appetizer, pour over a block of cream cheese.  Serve with crackers.
• Use it to flavor a fruit flavored salad dressing.
• Use it as an ice cream or yogurt topping.
• Thin with rice vinegar to make a dipping sauce for egg rolls, jalapeno poppers, or chicken nuggets.
• Use as a glaze for ham.

Jalapeno Plum Jam Troubleshooting

Here are some tips for making this jalapeno plum jelly recipe:

• This is a canning recipe, so you'll need canning equipment.  Here are my canning supplies for beginners.
• You can also freeze the jam if you prefer.  The consistency might be off since you aren't canning it, but it will taste wonderful.
• Practice safe canning.  Learn how to sterilize canning jars and 11 canning mistakes that can kill you.
• Drain the diced plums so they aren't too watery.  I cut them and set them in a colander while I prepare the rest of the plum pepper jelly.
• It's best to dice the plums by hand since they are so watery.  
• Use a large pot to make this spicy plum jam.  It can really boil when you're cooking it, and it will rise.  
• The seeds and inner membrane of the jalapeno peppers are the hottest.  Do not use them if you want a milder jalapeno plum jelly.
• It's important to use the correct amount of sugar or the pectin won't set up.  If it doesn't set up, learn how to fix runny jam or jelly.
• If your jars don't seal, read about the reasons for a false seal and how to reprocess canning jars.

How to Store Jalapeno Plum Jelly With Pectin

If you water bath can your spicy plum jam, it will last about a year on the shelf.  Always remove the rings for storage so you don't get a false seal.

You can freeze this jam if you prefer.  Use freezer containers and leave room for expansion.

Once opened, store the pepper plum jelly in the fridge for up to 2-3 weeks.  

If the jam develops an odor, changes color, or gets moldy, discard it and do not eat it.

Jalapeno Plum Jelly Recipe Ingredients

Makes 8 8-ounce jelly jars

Total Time 1.5 hours

• 2 large red bell peppers
• 2 large green bell peppers
• 10 large jalapeno peppers
• 1 pound fresh plums
• 1 package Sure Jell
• 5 cups sugar
• 1 cup apple cider vinegar

You will also need these basic canning supplies:

• 8 8-ounce canning jars
• Water bath canner
  
• Canning funnel
  
• Jar lifter
  
• Large saucepan to make the jam
• Cutting board and knife
• Food safe gloves for cutting jalapenos

How to Make Pepper Plum Jam

Step #1

Wash your jars and place in the canner.  Add water to cover the jars by 1 inch and turn the heat on high.  This warms the water and your jars while you prep the jam.

Step #2

Chop the plums and let drain in a colander.  

Step #3

Chop the bell peppers and jalapeno peppers.

Step #4

Place chopped plums and peppers in a large cooking pot over high heat.  Add apple cider vinegar and Sure Jell and stir.  Bring to a rolling boil while stirring constantly.

Step #5

Add sugar and bring to a boil.  Stir constantly and boil for 1 minute.  Remove from heat.

Step #6

Use the jar lifter to empty jars and place on a towel or other heat proof surface.  Ladle hot jam into the jars, leaving a 1/4 inch headspace.  Wipe the rims.  Add lids and bands.  Use the jar lifter to place jars in the hot water bath.

Step #7

Bring the canner to a rolling boil and boil for 5 minutes. Then turn off the heat and remove the lid.  Let the jars sit in the canner for 10 minutes.  Carefully remove them with a jar lifter and place on a heat proof surface.  

Let the jars sit for 24 hours.  Do not test the lids yet.  After 24 hours, test the lids and remove the rings.  

The flavor develops over time, so let them sit for 4 to 6 weeks before enjoying.

I hope you enjoy this unique spicy plum jam recipe!

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