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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pints 329g Recipe makes 8 pints) The following items or measurements are not included below: Thai peppers |
||
| Calories 656 | ||
| Calories from Fat 4 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 262mg | 7% | |
| Total Carbohydrate 168.8g | 56% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 166.2g | ||
| Protein 1.2g | 2% | |
Spicy Pepper Plum Jam
By: ~Rita~
Sep 24, 2004
This is sweet and spicy. Use as a glaze or top cream cheese for an appetizer.
8 pints
Ingredients
- 8 cups plums, pitted
- 3 Thai peppers
- 1/2 cup water
- 6 cups sugar
Directions
1
Blend first three ingredients in a blender and transfer to pot with sugar.2
Bring slowly to a boil stirring all the while until sugar dissolves.3
Cook rapidly to the gelling point.4
As it thickens stir frequently to prevent sticking.5
When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space.6
Adjust caps and process for 15 minutes in a water bath.
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Browse similar recipes by category
- Course > Condiments, etc. > Jams & Preserves
- Course > Condiments, etc. > Sauces
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Fruit > Pitted > Plums
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Mixer
- Preparation > Number of Servings
- Preparation > Technique > Canning
- Occasion > Gifts
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: SLS #04093
On Apr 5, 2005
Very good as a glaze for chicken. I used 2 habanero peppers with seeds, and it was delicious.
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