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Everyone is smitten after one taste of this sweet, spicy and oh-so-delicious Plum Ginger Pepper Jelly. It's also super easy and makes a great gift!
"More plums?", Scott asked recently, as I filled up a big bag with the sweet, crimson orbs at our local grocery. He had a good reason for asking. I've probably bought my weight in plums this past month. In addition to testing for this Upside Down Plum Yogurt Cake and this Easy Plum Raspberry Crumb Tart, I've gone through a ridiculous number of plums in coming up with this Plum Ginger Pepper Jelly. And in the process, I learned an important lesson.
What did I learn? Don't believe everything you read! Why do I say this? I thought you might want to know... before I set out creating a new jam or jelly recipe, I always check with online resources to see if the particular fruit I'm using is high or low in pectin. It's important because it has everything to do with whether the jam or jelly will "set" properly. To me, there's nothing more disappointing than purchasing the ingredients, then going through the process of making jam (or jelly) only to have it turn out thin or runny and suitable only for pancakes or ice cream topping.
When I googled, "Are plums high or low in pectin?", the first source that came up said, "Pears, apples, guavas, quince, plums, gooseberries, and oranges and other citrus fruits contain large amounts of pectin, while soft fruits, like cherries, grapes, and strawberries contain small amounts of pectin." It was online so I believed it. Not such a smart idea. At least 10 pounds of plums and numerous failed, runny batches of jam later, I realized that plums are lower in pectin than what this article indicated.
Long story short, I began to treat plums as not having a lot of their own pectin and immediately began having more success. Precisely, I adapted my Mango (low in pectin) Jalapeño Pepper Jelly recipe to work with plums and... voila! The results are perfect. Just a few little tricks like draining the diced plums well, adding a small amount of finely chopped apple and apple cider vinegar (high in pectin) as well as a generous splash of lemon juice (also high in pectin) were my solutions.
Options for storage
This Plum Ginger Pepper Jelly can be stored in the refrigerator for several weeks or in the freezer for longer storage. It can also be canned in a hot water bath to make it shelf-stable. Using the hot water bath method is nice if you want to include it in a gift basket.
And speaking of gifts, a jar of this delicious Plum Ginger Pepper Jelly on its own or paired with a log of goat cheese and a box of gourmet (or homemade) crackers makes a delicious and thoughtful gift for hostesses, neighbors, teachers, hairdressers, etc. If you're interested in the pretty little label I created (below) to go on your jars, just leave me a comment below and I'll email you a printable PDF in two sizes.
No peeling needed!
Plums can be a little tricky to pit as they're usually not freestone. I make a slice slightly the left or right of the center of each plum so that my knife just misses the stone/pit. Then I go around the rest of the plum and cut off the remainder of the fruit so all that remains is the stone.
No need to peel the plums. Just chop the fruit finely and the tiny bits of peel will actually help thicken the jam and add pretty color.
What to do with pepper jelly?
I’m so glad you asked that question! Pepper jelly is fabulous spooned over cream cheese or goat cheese and served with crackers as an appetizer, but there are so many other delicious ways to use it. Here are a few ideas:
- It’s wonderful on a charcuterie tray with an assortment of slices or wedges of cheese. We love it with cheddars of all varieties as well as Havarti, Gouda, Manchego, Bleu, Roquefort and Gorgonzola. Wondering how to make a pretty charcuterie/cheese platter? My daughter, Cait, is an expert and she did a wonderful post last year with all the details. Check it out!
- Spread a bit of this Plum Ginger Pepper Jelly in between layers of cheese in a grilled sandwich.
- Make a salad dressing with it.
- Use it as a glaze for grilled or roasted meats. It’s also super delicious on salmon.
- Add a spoonful of pepper jelly when roasting veggies (a few minutes before they’re done).
- You could sub this Plum Ginger Pepper Jelly for the honey in these Honey Ginger Glazed Carrots – delish!
- Use as a topping for baked brie.
- For a high-protein, super delicious snack, sauté sliced chicken sausages until golden. Serve with a small bowl of this Plum Ginger Pepper Jelly for dipping.
- This pepper jelly makes a fabulous glaze on baked ham.
- Add a splash of rice vinegar and you’ve got a wonderful dipping sauce for egg rolls or wontons.
- Serve on these Ridiculously Easy Buttermilk Biscuits… oh my!
- This jelly makes a very gourmet, very delicious PB&J!
- For a savory treat, make thumbprint cookies with this pepper jelly!
- Use it as a unique topping for ice cream and serve with Irish Shortbread Cookies!
I’m sure you’ll come up with ways to use it that I haven’t thought about!
Be sure to pick up some plums before the season slips by and make this delicious Plum Ginger Pepper Jelly! You won't have to buy your weight in plums like I did because this recipe's perfect now. Having a supply of this fabulous condiment stashed in your freezer will make serving an appetizer super simple all year long. You might want to make a double batch so that, when the compliments start rolling in, you can pull out a jar and give it away!
Café Tips for making this Plum Ginger Pepper Jelly
- Be sure to drain the diced plums well to ensure that this jam sets well. I keep a sieve set over a bowl nearby as I'm dicing my plums and add them as I go. Measure the plums after you drain them.
- With plums being a fairly soft fruit, it's best to dice them by hand. This recipe also calls for finely diced bell pepper. I always use my Vidalia Chop Wizard to dice peppers. You can have a pepper finely chopped in less than a minute with this little kitchen workhorse.
- You can use red or black plums for this recipe. I really like the red ones as I think they result in a very pretty colored jelly. Black plums will give a deeper red hue.
- You might wonder why there is some chopped apple in this Plum Ginger Pepper Jelly. Soft ripe plums are lower in pectin than many other fruits. Pectin is “a soluble fiber found in fruits and vegetables, especially apples and citrus peels” according to healthline.com. It acts as a gelling agent that’s responsible for helping jams and jellies thicken. Even though this recipe calls for liquid pectin (I use Certo) there can still be setting problems when jams or jellies are made with fruits having little of their own natural pectin. A small amount of chopped apple (high in pectin) and a splash of fresh lemon juice (which also has lots of natural pectin) helps this pepper jelly set up nicely every time.
- As mentioned above, Certo is a liquid pectin used to help thicken jams and jellies. Most grocery stores carry it in the same area that you find mason jars and lids. If you can’t find it, just check with the front desk at the grocery, as sometimes stores stock these items in unusual places.
- Use a large pot when making this pepper jelly. The fruit and sugar mixture is boiled vigorously for 10 minutes before adding the pectin. An overflow of the sweet/spicy mixture will make a BIG mess on your stovetop.
- You might be wondering why there's butter in this Plum Ginger Pepper Jelly recipe. The butter helps reduce foaming that can occur as the jam boils.
- I don’t put this pepper jelly through a hot water bath, so it needs to be stored in the refrigerator (will keep well for several weeks) or in the freezer (keeps well for several months). If you prefer, you can use the hot water bath method which will make this jam shelf-stable.
- If you’re giving this jam as a gift, be sure to tell the recipient how to store it in the refrigerator when not in use or in the freezer for longer storage.
- You can freeze jelly right in the jars. Just make sure to leave a half-inch of space at the top of the jar to make room for expansion in the freezer. If you don't have a lot of room in your freezer, you can also freeze the jam in a plastic container or ziplock bag. When you thaw it, it can be transferred to a jar for everyday use or gifting.
- Jalapeños can vary greatly in intensity of heat. The seeds and the inner membranes are the hottest parts of the pepper. I like to start with 1 medium-size jalapeño and include the seeds and membranes. Right before adding the pectin, I take a little spoonful, allow it to cool a bit and take a taste. If it needs more heat, I’ll add a second pepper or part of another pepper.
- You might be tempted to cut back on the sugar. Don’t! Making jam/jelly with pectin is an exact science and you can mess up the setting properties by changing the proportions of fruit and sugar.
Thought for the day:
But those who hope in the Lord
will renew their strength.
They will soar on wings like eagles;
they will run and not grow weary,
they will walk and not be faint.
Isaiah 40:31
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 5 ½ cups granulated sugar
- 1 ½ cups finely chopped red bell pepper (1 large or 2 small)
- 1 cup finely chopped and drained fresh plums (about 3 medium-size plums)
- ½ cup finely chopped apple ½ medium size apple
- 1½ tablespoon s finely grated fresh ginger
- 1-2 medium-size jalapeno peppers with the seeds finely chopped
- 1 ⅓ cups apple cider vinegar
- ½ teaspoon butter
- 2 tablespoons fresh lemon juice
- 3 ounces liquid pectin 1 packet - I use Certo
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Combine the sugar, chopped bell pepper, finely chopped and drained plums, diced apple, ginger, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine.
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Bring the mixture to a boil and boil for 10 minutes, stirring frequently. After it’s cooked for 10 minutes, take a spoonful and allow the mixture to cool a bit. Taste and add additional jalapeño if you want more heat.
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Add the fresh lemon juice and pectin and return the mixture to a vigorous boil. Boil for 1 minute, stirring continuously.
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Remove from heat and ladle into clean jars (sterile jars if you’re using the hot water bath canning method).
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Cover jars and allow to sit for 24 hours at room temperature if you’re going to refrigerate or freeze the jam. Setting will occur as the jam cools and sits. After 24 hours refrigerate or freeze.
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If using the hot water canning method proceed with this after step 4 above.
See Café Tips above in the post for further details and tips.
Makes 6 cups of jelly.
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Cathy Wood says
Have all of my ingredients ready to make the plum ginger pepper jelly.
Look forward to receiving the label pdf to place on my jars!!
Thank you
Chris Scheuer says
Sure, I'll send them now, Cathy! Happy jam making 💕
Ann McCann says
I too would love labels! I joined a fruit CSA for this fall, as can't wait to share some of it by making delicious gifts.
Chris Scheuer says
That's awesome, Ann! The labels should be in your email! Enjoy!
Gene says
I can’t wait to try this...love your labels too! Would appreciate if you’d send a link to the labels.
Chris Scheuer says
Thanks, Gene! They're on the way!
Candice says
Oh my goodness, even the labels make me hungry! Could you please mail them to me? Thank you in advance.
Chris Scheuer says
Sure, Candice! I'll send them to you now!
Brigitte says
Hi Chris:
I must say you must have some psychic powers , the reason why I say this is the other day I went to my freezer to get a jar of jam and I was admiring all my pretty jars of jam with their labels (all of your recipes) and I was wondering if you were going to come up with a plum jam. Since you made those two fabulous plum desserts, which I tried and my family loved, a plum jam would be in order. I couldn't believe my luck and surprise when I opened my e-mail and saw this gorgeous plum ginger pepper jelly recipe. I can't wait to try it, going grocery shopping tomorrow and a big bag of plums is coming home with me. Can you please send me the labels, when you have the time. Love your blog and your recipes.
Thank you
Brigitte
Chris Scheuer says
Haha! I love this, Brigitte! See, your wish is my command 🥰 I'll get the labels off to you now!
Rick says
This is going to be our Christmas gift this year! Can you please send the label?
Chris Scheuer says
This will make great gifts! I'll send the labels now, Rick!
Mary says
Would love your labels please. Really appreciate this recipe. Sounds lovely. Thx
Chris Scheuer says
Thanks, Mary. The labels are on the way!
Linda J Demler says
Yes Please send me the labels. I would love that very much and really like your posts. Thanks so much
Linda
Chris Scheuer says
Thank you, Linda! The labels should be in your email!
Chris Scheuer says
Thanks, Linda, they should be in your email!
Jacklyn Pifer says
This looks amazing. Please send a pdf for the labels. They will make gifting extra special. Thanks!
Chris Scheuer says
Sure! They're on the way, Jacklyn!
SUZANNE FANTUCCHIO says
Hi Chris, I've made hot pepper jelly for years and am looking forward to making you plum-ginger jelly next week. I would appreciate receiving the PDF of your labels, They are so cute! Thank you.
Chris Scheuer says
Thanks so much, Suzanne! I'll send them now!
Jeanne SM Smith says
Hi, Chris. This sounds great! I can't wait to try making it.
Would you please send me the link for the labels.
Thank you!
Chris Scheuer says
Sure! They're on the way, Jeanne!
Vivian says
Hi Chris,
Thanks for the quick response: the problem seemed to be my mouse. It's all good! I am grateful for the labels, too. Don't know if I should try the jelly with the Italian plums or wait to get some red or black plums. If I do use the prune plums I'll send along the results.
Gale Crudup says
I am soaring higher than an eagle! 😊
Can’t wait to try this new twist on pepper jelly with plums!
Please send the adorable labels
Thanks so much !
Gale
Chris Scheuer says
Haha! I'll send the labels now, Gale! Hope you enjoy it! 💕
Susan says
I make pepper jelly every year but this sounds like a nice variation. I’d love to gift it during the holidays and your labels are so pretty. Could you please send the PDF along when you have a moment?
Thanks so much!
Susan
Chris Scheuer says
I'll send them now, Susan!
Karen says
Hi, Thank you so much for the Pineapple Habanero Jelly and the Mango Jalapeno Pepper Jelly recipes, they both turned out very well. I will be making the plum ginger jalapeno jelly soon. I have alot of peppers in my garden right now. Please send me the labels, I will be giving some of these for gifts and that will make them extra special. I love your blog, thanks again.
Chris Scheuer says
You're welcome, Karen! I'll send the labels now!
Gayle Schauerte says
Can't wait to try this recipe. Can you send me the labels please. Thank you!
Chris Scheuer says
Hi Gayle, I'll be happy to send you the labels!
Kristine says
What jars do you present in your recipe? Are those Weck? Your ads say Ball. I love the small tulip shape of the pictured jars.
Chris Scheuer says
Hi Kristine, in the first picture, the jars are Weck jars. The last picture with the band lid is a regular Ball jelly jar.
Alicia S says
Thank you for this! It sounds fabulous and will make a addition to a gift basket. Could you please send me the labels?
Chris Scheuer says
It will be wonderful in a gift basket! The labels are on the way, Alicia!
Katelynn says
Very interesting on the low-pectin versus high-pectin fruits. I recently made peach freezer jam, using fresh peaches and followed a recipe that called for 1 tablespoon of lemon juice to be added to the diced peaches & sugar. I used fresh lemon juice. However, altho’ I had taken care to measure everything correctly, and follow directions really closely, the jam did not set. Are peaches a low-pectin fruit? Or is there such a thing as too much pectin? Or what might I have done wrong?
Interested to learn from your experience.
Chris Scheuer says
Hi Katelynn, peaches are actually very low in pectin. Many people have had the same problem with peach jam not setting. I played around with a lot of things and came up with a recipe taht works. It does call for 2 boxes of powdered pectin but it comes out perfect every time.https://thecafesucrefarine.com/super-easy-peach-freezer-jam/
Mary says
Can’t wait to try this new recipe. Have been making pepper jelly for years so nice to have a new option.
Would like the labels please.
Chris Scheuer says
It is a fun new twist on pepper jelly! I'll send the labels now, Mary!
Linda says
Hi Chris,
I'd love to make this and would really appreciate the labels. Thanks so much Linda
Chris Scheuer says
Hope you enjoy it, Linda! The labels should be in your email!
Diane says
Will definitely make this for gifts! I noticed the ginger is in the recipe box, but when I pressed "print" it did not include the ginger (I added in pencil after printing). Looks wonderful. Please send me the label. Thank you for all of your exceptional recipes.
Chris Scheuer says
Hi Diane, I'll send the labels now!
Karin Hicks says
Hi Christine, thanks for sharing this recipe. I will try as soon as our fridge-freezer has been repaired (woke up to it broken down this morning). Please would you be so kind to share the labels, so I can label my jars and give away as gift. Thanks a lot.
We all love the recipes that you do. Whenever I try one of them and they are new to the family the first question is where I got the recipe from, The Cafe Sucre Farine? Many thanks, your blog and recipes which we try make sometimes dull days a sunny one. God bless, x
Chris Scheuer says
Hi Karin, oh no! That's not fun! Hope it gets repaired soon! I'll send the labels now.
Thanks for your kind words, I'm so happy you've enjoyed our recipes! 💕💕
Karin, I just tried to send the labels but my email was returned. Did you give me the correct email address?
Dianne says
Is there any ginger in the recipe? I don’t see it listed as an ingredient?
Chris Scheuer says
Thanks, Diane! It's there now!
Barbara Roy says
I would love to make this jelly and so would love the labels!
And thanks for the laugh about using it to remove wallpaper!! I can just picture the flies and ants!
Chris Scheuer says
I'll send the labels now, Barbara! Haha!