Plum Jam with Thyme and Chile de Árbol

Sweet meets heat in this versatile spicy plum jam
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Summer is all about abundance. And then it's over. Hang onto the beautiful fruits of the season by setting some aside to make a big batch of jam. It'll pay off in the blistering cold when you have a taste of summer in a jar.

In this recipe, ripe plums get tossed with spicy chile de árbol, orange peel and thyme to imbue a spicy, floral flavor.

To learn more, read "Yes We Can"

Plum Jam with Thyme and Chile de Árbol

Recipe from the Tasting Table Test Kitchen

Yield: Four 8-ounce Mason jars

Prep Time: 45 minutes, plus macerating time

Cook Time: 30 minutes

Total Time: 1 hour and 15 minutes


2½ pounds plums (such as Italian prune plums), pitted and cut into eights

1¼ cup sugar

3 chile de árbols

3 strips of orange peel (using a vegetable peeler)

1 teaspoon fresh lemon juice

2 sprigs thyme


1. In a large mixing bowl, combine and toss all ingredients and macerate for 30 minutes.

2. Transfer plum mixture to a 4-quart saucepan and bring to a boil over high heat, stirring often with a wooden spoon so the bottom does not scorch. Reduce the heat to medium-high and continue to stir until the jam has thickened, about 15 minutes.

3. Ladle jam into four 8-ounce jars that have been sterilized; Seal with a lid. Process in a boiling-water bath for 15 minutes. To check if the jars are properly sealed, press down on the center of lid. If the lid remains concaved, you're good to go. Will keep up to 6 months.

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