Tuesday, October 21, 2014
After I made my regular plum jam, I started remembering this raspberry chipotle jam that I had at a party one time. It was a simple recipe for an appetizer that included covering a block of cream cheese with a jar of this jam. You then used crackers to spread it on to. It was delish!! So, since I had a few hot peppers still on the vines of my raised beds I decided that I needed to make another batch of jam and include the hot peppers. It turned out fabulous and although it isn't the raspberry flavor that I LOVE so much, it was still pretty tasty!
Hot Pepper Plum Jam
2 quarts chopped plums
1-3 cups sugar (based on taste)
1/2 cup water
1/4 cup lemon juice
3 hot peppers, diced (leave seeds in for a hotter jam)
Chop plums into chunks, removing seeds as you go and leaving peelings. Place in large pot and add remaining ingredients. I started with 2 cups of sugar and added another cup about halfway through. Mix well, cover with lid and turn heat to medium low. Bring to a boil and remove lid. Remove lid and continue to boil until thickened to the thickness that you desire for your jam. Mine took about 2 1/2 hours so be patient. Once jam is at the desired thickness, add to jars and seal. Place in a hot water bath to seal jars. For this I just place the jars in a big pot, fill with water to cover the jars and then bring to a boil for 20-30 minutes. Remove from water bath and wait for your jars to "pop"! Serve over a block of cream cheese and with triscuits, wheat thins or other crackers.