Plum and Chili Marmelade
Plum marmalade with a little heat
Perfect way to make use of this year's plum harvest. This marmalade is perfect for a cheese plate or toasted bread. Although I enjoy eating plums straight from the tree, it is difficult to eat them all at once. I am lucky to live in an area where we have several plum trees on common areas and we are asked to pick as much as we can manage so that everything is used before it goes bad.
If you've seen some other recipes I've posted, it's no news that I enjoy different types of chili and it usually slips into my food quite a bit. Giving the marmalade a bit of heat is therefore quite obvious to me and I think it adds that little extra that makes you happy to serve this marmalade on a cheese plate or similar. I use a pitted habanero for the heat, but also a "Vampire" chili largely for its color which is dark purple, just like the plum. In combination with a lot of sugar, however, it doesn't get too hot, but it becomes (in my opinion) perfect as a reminder in the back of the mouth that there is chili in the marmalade as well. If it should be the case that you do not want an ounce of chili in the marmalade, it is of course possible to exclude it completely.
The amount of plums can be varied, but around 1 kg works well. I write 1.1 kg in the recipe, but that's before cleaning and removing the kernels. In addition to plums, you can use a variety of fruits (raspberries, blueberries, strawberries, for example) instead. I've also tried using rhubarb, which turned out really well. It is also possible to use frozen berries, but in that case thaw them preferably before cooking.
I use the jam sugar instead of regular sugar because, in addition to regular sugar, it also contains pectin (thickening agent), citric acid (acidity regulator), potassium sorbate (for shelf life). If you have cleaned the jars properly, the unopened jars will keep for up to a year and after they have been opened up to a month in the fridge. As usual, common sense applies here - if it smells odd or looks strange and you suspect that the marmalade has become too old, throw it away rather than take a chance.
You can use regular sugar instead, but then the shelf life is drastically reduced and the texture will be different. It is possible to freeze this type of marmalade in small jars and take out to use immediately (max. within a week).
You can do a marmalade test to determine when the marmalade is fully cooked. For my part, I usually leave it at that and just accept that sometimes it will be a little different, but if you want to be sure of the consistency, you can do the test. You then take a small amount of marmalade from the pan when it boils and put it on a cold plate and cool it quickly. If the marmalade solidifies and does not flow together when you run a spoon through it, it is ready. Otherwise, cook for a few more minutes and repeat the test.
Store the finished marmalade in a dark and cool place to keep it as long as possible. After the jar has been opened, it must be stored in the refrigerator.
|Energy||2523.99 kcal||50.48 kcal||147 kcal|
|Carbohydrates||632.54 g||12.65 g||36.84 g|
|Fat||1.2 g||0.02 g||0.07 g|
|Protein||6.01 g||0.12 g||0.35 g|
|Sugar||570.73 g||11.41 g||33.24 g|
|Salt||0.52 g||0.01 g||0.03 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Clean the plums and remove the seeds.
- Put the plums in a saucepan with the water and bring to a boil.
- Add the jam sugar, finely chopped and cored chili and the vanilla powder.
- Bring to a boil and allow to bubble under the lid for 15 minutes. Stir periodically.
- Add the lemon juice and let it cook for another minute.
- Let the marmalade cool slightly and then transfer it to well-cleaned jars.