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Spicy Plum Jam

The recipe is similar to strawberry jam but plums have a wonderful  colour and flavour which compliments a bit of added fire.  Great on your toast on cold, winter mornings or served with some strong cheese.

Don't feel the need to add Naga's to this one instead of Birdseye pods. It doesn't work with a really hot chilli and overpowers the flavours of the plums.   If you really want to use a hot chilli, use Strawberries as your fruit instead.

(makes about 8 x 210g jars)

Ingredients : 
  • 1kg fresh plums (works well with damsons too)
  • 400ml water
  • 1kg sugar
  • 4 birdseye chilli pods (any medium heat pod is fine)



To prepare : 

1) On the plums, firstly remove the stacks, wash and put into a preserving pan with the water.
2) Finely dice the chillies and remove the seeds. Add to the pan
3) On a gentle heat, cook slowly for 40 minutes until the plums have broken down and are soft.
4) Stir in the sugar and keep stirring until dissolved.
5) Increase the heat and boil for about 10 minutes until setting point has been reached.   The  stones will rise to the surface (remove using a slotted spoon).
6) When setting point has been reached, remove from heat, skim off any scum and check for any further stones. 
7) Ladel into warm sterilised jars and seal. 
8) Allow to cool and keep in a cool, dark place for at least 2 weeks to give flavours time to mature.