Plum Jam with Thyme and Chile de Árbol recipes
This recipe crafts a unique plum jam, blending the natural sweetness and tartness of plums with the aromatic notes of fresh thyme and a gentle warmth from chile de Árbol. It's a versatile condiment, perfect for elevating toast, pairing with cheeses, or as an accompaniment to savory dishes, offering a delightful and complex flavor profile.
Equipment
- 1 Heavy-bottomed pot or Dutch oven Essential for even heat distribution to prevent scorching while making jam.
- 1 Wooden Spoon or Heatproof Spatula For stirring frequently, especially as the jam thickens.
- 1 Cutting Board For preparing plums and chiles.
- 1 Chef's knife For pitting and cutting plums.
- 1 Vegetable Peeler For carefully removing strips of orange peel.
Ingredients
Main
- 2½ pounds plums such as Italian prune plums, pitted and cut into eights
- 1¼ cup sugar
- 3 strips of orange peel using a vegetable peeler
- 1 teaspoon fresh lemon juice
- 2 sprigs thyme
- chiles
Instructions
- Pit the plums and cut them into eights; set aside.
- In a heavy-bottomed pot or Dutch oven, combine the prepared plums, sugar, orange peel strips, fresh lemon juice, and chiles.
- Allow the mixture to macerate at room temperature for at least 30 minutes, or up to an hour, to draw out the plum juices.
- Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar dissolves completely.
- Reduce the heat to medium-low and continue to cook, stirring frequently, for 45-50 minutes, or until the jam thickens to your desired consistency.
- Approximately 10 minutes before the jam is fully cooked, add the fresh thyme sprigs to infuse their aroma.
- To test for set, place a small dollop of jam on a chilled plate; if it wrinkles when pushed with a spoon, it is ready.
- Remove the orange peel strips and thyme sprigs from the jam. Optionally, remove the chiles if you prefer less heat or a smoother texture.
- Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top.
- Seal the jars tightly and allow them to cool completely. For long-term storage, process the sealed jars in a boiling water bath according to standard canning practices, or refrigerate for immediate consumption.
Notes
For a truly vibrant jam, select plums that are ripe but still firm. The chile de Árbol provides a pleasant, subtle heat; adjust the quantity to your preference. Frequent stirring is crucial, especially as the jam thickens, to prevent scorching on the bottom of the pot. To achieve the perfect set, test a small dollop on a chilled plate: if it wrinkles when gently pushed, it's ready. Ensure all jars are meticulously sterilized for optimal shelf stability and to maintain freshness. The lemon juice not only brightens the flavor but also aids in gelling due to its pectin content. Avoid overcooking to preserve the plums' fresh flavor and appealing color.