Easy Homemade Jalapeno Cinnamon Plum Jam: A Sweet & Spicy Delight for Your Kitchen
Imagine the unparalleled joy of picking fresh, succulent plums right from your own backyard. Now, imagine transforming those vibrant fruits into something even more extraordinary: a small batch of Easy Jalapeno Cinnamon Plum Jam. This isn’t just any jam; it’s a symphony of sweet, spicy, and warming flavors that will awaken your palate and elevate everything from your morning toast to elegant appetizers. Forget store-bought preserves; once you taste this homemade gem, you’ll understand the true magic of fresh, seasonal ingredients.
From Plum Aversion to Passionate Jam Maker
For many years, plums weren’t high on my list of favorite fruits. That all changed a couple of years ago when we moved into our current home. The previous owner, bless their heart, had planted a magnificent plum tree that, like clockwork, delivers a bountiful harvest of incredibly sweet and flavorful plums every other year. It was a revelation, turning me into a plum enthusiast overnight.
The first harvest was a learning experience, primarily a lesson in wildlife management. The squirrels, those clever little critters, managed to claim more than their fair share of the ripe fruit. This year, however, I was determined to outsmart them. I made sure to pick about 90% of the plums as soon as they reached peak ripeness. And it was a good thing I did! The very next morning, the remaining plums had mysteriously vanished, confirming my suspicions about the competition.
Nostalgia in Every Jar: The Joy of Homemade Fruit Preserves
Making jam brings back a flood of cherished childhood memories. I recall summers spent with my little sister and mom, foraging for wild blackberries and raspberries in the woods behind our house and along the quiet back roads of our neighborhood. We’d fill buckets – often the same ones my dad had used to wash the cars just a week prior (no fancy berry baskets for us!) – eating handfuls for every one that made it into the pail. We might have grumbled a bit between berry bites back then, but those complaints vanished the moment my mom transformed our harvest into delicious homemade jelly and pies.
This Easy Jalapeno Cinnamon Plum Jam evokes that same warmth and comfort, but with an exciting, modern twist. It’s incredibly versatile, lending a unique flavor profile to a variety of dishes. Spread it generously on warm toast, delicate scones, or savory crackers paired with a dollop of goat cheese. It’s also an absolute dream for thumbprint cookies, adding a burst of sweet and spicy fruitiness.
Crafting the Perfect Flavor: The Story Behind the Spice
When I first set out to develop this plum jam recipe, I was creating a delicious, straightforward plum jam. However, I felt it needed something more, a little extra depth to truly make it sing. So, I experimented. I spooned out a small portion and stirred in some cinnamon. The result was delightful – a warmer, richer plum flavor. But my curiosity didn’t stop there. “What if I added a touch of jalapeno?” I wondered.
Taking another small sample of the cinnamon-infused jam, I carefully mixed in a small amount of finely chopped jalapenos. Not too much, just enough to introduce a subtle, exciting kick. And that, my friends, was it! The perfect balance. To confirm my findings, I subjected my trusty taste tester to a blind tasting of all three versions: plain plum, cinnamon plum, and jalapeno cinnamon plum. Without hesitation, the jalapeno cinnamon version was crowned the winner.
So, the rest of the pot was destined to become this winning recipe you see below! If you’re not a fan of heat, you can certainly omit the jalapenos. But I highly recommend keeping the cinnamon; it truly adds a wonderful “oomph” to the jam’s flavor depth, transforming it from good to truly exceptional.
Seasonal Delight: Your Next Jamming Project
This plum season, whether you’re lucky enough to have your own plum tree bursting with fruit or you spot beautiful, ripe plums at your local market, I wholeheartedly encourage you to give this recipe a try. Even if you’ve never ventured into the world of homemade jam or jelly before, you’ll be pleasantly surprised by how straightforward and rewarding it is. You’ll also be amazed at just how easy it is to create such a gourmet-tasting preserve right in your own kitchen.
Don’t forget to pin this recipe or save it for later, so you can easily find it when those fresh plums call your name!
Beyond the Jar: Creative Ways to Enjoy Your Plum Jam
So, you’ve made a batch of this fantastic jam. What else can you do with it besides spreading it on toast? The possibilities are deliciously endless! It’s an excellent ingredient for baking, adding a unique fruit and spice note to various treats. You can use it to make delightful thumbprint cookies, perhaps even with my Lemon Almond Wine Cookies recipe as a base, substituting the lemon curd with this plum jam for a sensational flavor combination.
This jam also shines in savory applications. It’s incredibly delicious served atop some creamy goat cheese (vegan or regular) and crackers, offering a sophisticated appetizer that balances sweet, spicy, and tangy notes. For a comforting breakfast or brunch, try it with my homemade dairy-free cornbread; the pairing is simply divine, combining the rustic sweetness of corn with the vibrant fruitiness of the jam.
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
- Wash the plums thoroughly. While you have the option to peel them, I recommend only peeling those with particularly tough skins. The skin often caramelizes beautifully during cooking, becoming incredibly sweet and flavorful – like tiny candy bits in your jam!
- Chop the plums into manageable pieces, carefully removing the pits and any overly soft or bruised sections.
- Transfer all the chopped plums to a large, heavy-bottomed pot. Place it on the stove over medium heat. Begin mashing the plums using a potato masher or similar tool to help release their juices and break down the fruit.
- Add the 1 1/4 cups of sugar and the 1/2 tablespoon of fresh lemon juice to the pot. Stir well to combine. Increase the heat to medium-high.
- Stir in the 4 tablespoons of pectin, ensuring it’s fully dissolved. Continue to cook, stirring frequently, until the mixture comes to a full, rolling boil that cannot be stirred down.
- Once boiling, add the remaining 1/2 cup of sugar. Stir constantly and bring the mixture back to a vigorous boil, maintaining it for exactly 1 minute. At this point, if desired, stir in the cinnamon, minced jalapeno slices, and jalapeno juice. Taste the jam carefully and adjust the level of heat to your personal preference.
- Reduce the heat to low and test your jam for thickness. The setting point can vary slightly from batch to batch due to differences in fruit juiciness and natural pectin content. A reliable method for testing is to place a metal tablespoon in the freezer or a glass of ice water beforehand. Scoop a small amount of hot jam onto the chilled spoon and let it cool to room temperature. If it thickens to your desired consistency, the jam is ready. If not, stir in a little more pectin and bring it back to a full boil for another minute, then retest.
- For small batches like this, I prefer to store the jam in a large, thoroughly sanitized mason jar in the refrigerator. While some sources suggest refrigerated jam can last 3 months, and others up to 6 months, mine rarely lasts long enough to test those limits! Remember that sugar acts as a natural preservative, so jams with higher sugar content tend to have a longer shelf life.
- Serve this exquisite jam on your favorite fluffy scones, warm biscuits, or perfectly toasted bread. Savor every sweet and spicy bite! Enjoy the fruits of your labor!
Notes
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