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Plum Pepper Jam

Categories Appetizer/Snacks, Sauces, Side Dish

I love this plum pepper jam! It’s sweet, slightly sour and a little spicy. It’s perfect to serve with your favorite soft cheese and crackers or chips! It also works as a great glaze for meat and vegetables or even as a sweet and sour sauce for a stir fry. So it is versatile and super delicious!

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I could eat cheese and sweet peppery jam with crackers any day of the week and be a happy woman. This plum pepper jam is the perfect way to capture summer in a appetizer or sauce! It can also be bottled or frozen and will keep in the refrigerator for ~2+ weeks.

Plum pepper jam poured over cream cheese with a side of crackers.

What you need to make plum pepper jam:

Makes ~ 10 ounces

  • 1 1/2 cups plums – pits removed skins left on
  • 2 large jalapeno peppers – seeds left in or removed depending on heat preference
  • 1 cup sugar
  • 2 tablespoons water
  • 1/4 cup vinegar – divided
  • 1/4 teaspoon salt

Instructions

  1. Add plums, jalapeno peppers, sugar, water, 3 tablespoons vinegar and salt to a sauce pan.
  2. Heat to a boil, stirring continuously.
  3. Boil for 6 minutes.
  4. Remove from heat and stir in the remaining 1 tablespoon vinegar.
  5. To make the jam smooth, blend with an immersion blender or when cool, blend in a blender. The fruit will thicken slightly when it cools but will be between a glaze and jam consistency.
  6. Let jam cool then store in refrigerator, bottle or freeze. This will last 2 weeks+ in the refrigerator.

For more jam ideas check out these recipes:

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4.56 from 83 votes

Plum Pepper Jam

Sweet, sour and spicy jam that tastes great with cheese and crackers or as a glaze or sauce.
Prep Time5 minutes
Cook Time10 minutes
Course: Appetizer, Sauce
Cuisine: appetizer, jam, Sauce
Keyword: appetizer, jam, Peppers, Plums, sauce
Servings: 10 ounces

Ingredients

  • 1 1/2 cups plums – pits removed skins left on
  • 2 large jalapeno peppers – seeds left in or removed depending on heat preference
  • 1 cup sugar
  • 2 tablespoons water
  • 1/4 cup vinegar – divided
  • 1/4 teaspoon salt

Instructions

  • Add plums, jalapeno peppers, sugar, water, 3 tablespoons vinegar and salt to a sauce pan.
  • Heat to a boil, stirring continuously.
  • Boil for 6 minutes.
  • Remove from heat and stir in the remaining 1 tablespoon vinegar.
  • To make the jam smooth, blend with an immersion blender or when cool, blend in a blender. The fruit will thicken slightly when it cools but will be between a glaze and jam consistency.
  • Let jam cool then store in refrigerator, bottle or freeze. This will last 2 weeks+ in the refrigerator.