Our plum orchard is teeming with fruit by the middle of August. This Jalapeno Plum Sauce recipe is always near the top of my list for summertime fruit canning.
So, you may know from my previous posts that we have a plum orchard. Or as the locals around here like to say, a prune orchard. These are Italian plum prunes, which are beautiful for drying. They are also extra sweet which makes them excellent for jams and preserves.
Because we have so many of these Italian plum prune trees, and I don’t love prunes, I’ve gotten pretty good at knowing the best time to pick these plums when they still taste like plums and not prunes.
The trick is picking the plum when it is still a bit firm and not too soft. You also can tell by the color – a bit of red still noticeable is a good thing – once the plum becomes entirely a deep rich purple, it is a bit too sweet for me.
You can use any type of plum for this recipe. Santa Rosa plums work really well, too. What I like the most about this Jalapeno Plum Sauce recipe is that the pepper cuts through the sweetness of the plums, making this feel more like a savory topping rather than a sweet breakfast jam.
You can use hotter or milder peppers to your taste. I’ve also used serrano peppers in this recipe for an extra bit of kick. It may be interesting to try it with habanero this year. Or, you can use more or less of the hottest parts of the peppers, the seeds, to make this perfect for your own palate.
Plums are high in pectin, so I never add any extra pectin. However note that the natural pectin will make this more of a soft jam consistency which is spreadable and thick, but not chunky like store-bought jelly.
Not only do we use this pepper plum sauce on cheese and crackers, but we also use it as a spread on turkey sandwiches or on scones. And I love using it in the slow cooker with poultry.
Ingredients
- 6 Cups Pureed Plum (instructions to puree below)
- 6-12 jalapenos, about 1/2 the seeds (optional, to your own taste). If using hotter peppers such as habanero, serrano or a super-hot, make sure to adjust according to the heat of the pepper. When using serrano peppers, I usually only use about 4-6 peppers.
- 4 cups sugar. Usually this is sweet enough. However if you like it a bit sweeter, or if using extra hot peppers, you can add an additional cup sugar.
- (up to) 2 cups water. For a thicker sauce I start with one cup and add more during the cook cycle only if needed.
- 6 tablespoons lemon juice (this is to ensure acidity when adding the peppers. If you aren’t using the peppers, you can omit)
Instructions for Jalapeno Plum Sauce
1. Pit the plums. This is the messy part. We have so many that I just trim most of the meat and don’t worry about the bits near the seed. I don’t have to be frugal! However, know that a cherry pItter works well for these small plums.
2. Lightly run all the plum flesh through a food processor until pureed. The flesh does not have to be smooth; in fact, I like it just a little bit chunky. But make sure there are no large chunks. I have found that about 8 cups chopped plums = 6 cups pureed plums.
3. Puree the jalapenos in the food processor
4. Add all of the ingredients to your pot. Bring to a boil, stirring regularly.
5. Reduce heat. Simmer for another 30-40 minutes and continue to stir regularly to prevent sticking or burning. Since this is a larger batch, you can’t use the spoon test like with the Small Batch Apricot Jam, however because this is more of a sauce than a jam, you can usually eyeball to ensure your desired consistency.
6. Transfer to jelly jars. If canning, use a water bath canner for 10 minutes.
More Fruit Canning Recipes:
