Jalapeño(Honey) Plum Jam
Ingredients
2 pounds plums, pitted and chopped
1½ cups honey
2 TBS minced jalapeno peppers
1/4 cup lemon juice
1 (2 ounce) package powdered fruit pectin
1½ cups honey OR 7 cups white sugar
8 half pint canning jars with lids and rings
Directions
Place the pitted, mashed plums, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
Than sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Ingredients
2 pounds plums, pitted and chopped
1½ cups honey
2 TBS minced jalapeno peppers
1/4 cup lemon juice
1 (2 ounce) package powdered fruit pectin
1½ cups honey OR 7 cups white sugar
8 half pint canning jars with lids and rings
Directions
Place the pitted, mashed plums, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
Than sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
2 comments:
For Angie Reynolds
Hi Angie'
I have had your recipe and another very similar one for a while now and am going to finally make my jam. I like spicy things but I am a little concerned that with 1 cup of minced jalapenos that it might loose the flavor of the plums... the other recipe calls for 1-1/2 tsp of jalapeno powder made from dried jalapenos. I would like for the plums to be the star... I would like to know if your jelly is jalapeno jelly w/hint of plums or plum jelly w/jalapeno accent?
Thanks, Bob
Sorry it was suppose to be Tablespoons! 1 TBS to every pound of plums. So it should be 2 TBS
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