Plum jam takes on a new dimension in taste by adding Chinese spices. You get amazing juicy and super tasty jam that is super useful from everything from spreading on toast to using as a glaze for pork or duck, adding to a cheeseboard and of course in cakes too.
Okay so why the name China Plum Jam? Well, I wanted to make my plum jam a little spicier and as I adore the plum sauce in Chinese restaurants I thought I would incorporate a few of the spices they use in my jam.
I love making all sorts of jams and this one is great for use in both sweet and savoury ways.
Plum jam is super easy to make as plums are high in pectinh so set beautifully. It’s a great type of jam for beginers to try their hand at. I’ve made a few plyum jams on this blog, here is my plum and apple jam, my completely sugar free spiced plum jam, my chia seed plum jam and my super tasty plum and walnut jam that is amazing with a cheeseboard. I even make a plum fruit cheese with lime.
So you can see I’m a little obsessed with plum jam!
Ingredients for Asian spiced plum jam
Plums of course and the juice and zest of a lemon and sugar. But these all-important spices play a huge part. I have used chilli, cinnamon, star anise and vanilla for that heat and aromatic spice.
What type of plums?
You can use any type of plums for this spicy jam, I’ve used the standard red plums from the super market that were on offer.
Plums always seem to be plentiful in the shops and as this is such an easy jam to make it makes a really good store cupboard basic to keep on hand throughout the year. It also makes a great foodie gift for Christmas, so think ahead!
How to make this spicy plum jam
Remove the stones/pits from the plums and cut plums in half. Heat them with water and the lemon juice till the plums soften.
Now add all your other ingredients into a preserving pan and heat gently till the sugar dissolves completely.
Ramp up the heat and get the jam boiling, it will reach the magical setting point of 105C in about 15 minutes.
Fish out the spicesand let the jam sit for about 10 minutes so that when you pot it into your sterilised jars all the fruit doesn’t just sink to the bottom of the jars.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
Sticky situations – troubleshooting your preserves
How to serve this jam
I like to use this as a glaze for roast pork or duck.
Add a bowl of this spicy jam to your cheeseboard.
Stir it into a stir fry sauce.
Just spread it on toast of course.
Looking for more super easy jams to try out at home? Then check these out before you go;
Super easy strawberry and redcurrant jam
Spanish style spiced cherry cheese
Raspberry and blueberry jam with Scotch whisky
French style apricot and lavender jam
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Chinese Spiced Plum Jam
- 700 g plums I used deep red plums
- 3 tbsp water
- 1 red chili
- 1 small cinnamon stick
- 2 star anise
- 1 vanilla pod
- zest and juice of 1 lemon
- 700 g sugar
- Grate the zest off the lemon and squeeze out the juice
- Remove stones/pits from plums and cut in half. Add them to a preserving pan with the water and lemon juice and heat for about 5 minutes to soften the plums
- Finely chop the chili and remove the seeds. Add this to the pan along with the zest of the lemon, sugar and spices and heat slowly to dissolve the sugar.
- Now ramp up the heat and boil madly for about 5-10 minutes or until a spoonful of the jam sets to a crinkle on a chilled saucer.
- remove the cinnamon stick, star anise and vanilla pod before potting up your jam
- Let the jam sit in the pan foor about 10 minutes before ladling into sterilised jars. This is so that the fruit doesn't just sink to the bottom of the jars.
Joanne B. Schultz-Ferguson says
Hello, I’m new to canning and preserving foods. I wanted to make your spiced plum jam as we have here on our property (Georgia, USA) these native plums … about 1.5 inches big…. and I have a bunch I want to use for your jam. Yet, you don’t mention anything about using a water bath after you cook the plums or you don’t say anything about adding pectin for setting of the jam. Am I missing something here.
Karon Grieve says
We don’t do water bath canning here in the UK and Europe that’s why I never mention it. The jam keeps perfectly well for up to a year. There is enough pectin in the fruit not to add any more. Hope this explains things.