Jalapeno Plum Jam came to mind when my mom stopped over and brought me a bunch of plums. I couldn’t wait for these all plums to ripen, so I could get my jam on.
This Jalapeno Plum Jam has simple ingredients. The only ingredient I had to grab at the store were jalapenos. Everything else I had on hand. This recipe on heat level on a scale of 1-10 is probably about a 6. Feel free to adjust the amount of jalapenos in this recipe.
Jalapeno Plum Jam Recipe and Canned Without Pectin
Ingredients
- 6 cups of Pureed Plums
- 12 Jalapenos, 6 deseeded, stems removed
- 6 cups of Sugar
- 2 Cups of Water
- 6 Tbs of Lemon Juice
- 1 Tbs of Butter
Instructions
- Remove Pits from plums, place plums (skin and all) in blender.
- Add Jalepenos into blender and puree until smooth.
- Over med-high heat, in medium sauce pan add pureed items and then add all of the remaining ingredients.
- Heat and stir constantly until temperature reaches 220 degrees and cook for 8-10 minutes longer. (If you don't have a thermometer heat until reaches a rapid boil and cook for 8-10 minutes, should be about 30-35 minutes)
- Scoop jelly onto a spoon and let cool. Once cooled it should thicken up and create a skin-like layer. If this didn't happen, continue cooking the jam until it does. (It may take longer than the 30-35 mins)
- Meanwhile...while jam is cooking, heat and sterilize canning jars. In another small sauce pan heat canning lids to boil.
- When jam mixture is done, add jam into heated sterilized canning jars. Add enough until you reach the rim line. Take a knife and insert it into the center of the jar, this will remove any bubbles. Then add canning lid and lightly tighten the rim.
- Place in warm pot of water and make sure you have about 2 inches of water above the jar. Heat to boil. Once pot reaches to a boil, heat for about 10-15 minutes and remove jar. Once removed leave it for 24 hours before moving.
- Enjoy!
It’s the new favorite jelly in our house and this recipe made 4 pints jars of Jalapeno Plum Jam.
You might also like our Pineapple Habanero Sauce
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Gina is a stay-at-home mother of 4, ages 27, 18 (a set of twins), and 14. Grandmother of 2. ages 4 and 10 months. With 3 children still at home and full-time babysitter of her grandkids. Life continues to be overwhelming. She's a master of making life a little easier and saving money. When she's not chauffeuring her kids to school, cleaning the house, or taking her kids to their activities, she finds her sanity through this blog, DIY projects, and connecting with family and friends. Her journey would not succeed without remembering to put Faith first, Family second and Work third.
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The plum jam is delicious. Just made this morning. The recipe made 6 half pint jars. Was thinking it called for a lot of sugar, but it seems perfect. Thank you!
I’m so glad you enjoyed it.
I used habanero peppers instead of jalapeno, of course adjusted for the difference in heat. Was excellent & will definitely make it again. Thanks for sharing
Love this recipe! How long is it’s shelf life?
Can I substitute cherry plums?
I don’t see why not. I bet it would make this recipe even more delicious.
I left a comment yesterday about the Jalapenos– Im a little confused by the 12 jalalpenos but only 6 deseeded?Trying to make today and would really appreciate a response
Thank you
Yvonne
Hi Yvonne. I used 12 jalapenos and of the 12 I deseeded 6 of them. Hope that helps.
How shelf stable is this jam without Vinegar for the peppers?
I’m not sure how to answer your question since we’ve gone through ours too quickly. But here is some information that may help give you a timeline.
Page 30 starts to reference jams and jellies. https://nchfp.uga.edu/publications/usda/GUIDE01_HomeCan_rev0715.pdf
6 cups of puréed plums? That’s a lot of plums. Now 6 cups of plums, before they are blended makes sense.
What am I missing here..?
When I made the recipe I threw a bunch of plums in the blender. It ended up being 6 cups after they were pureed.
Can I use yellow plums with this recipe?
I don’t see why not.