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Home » Homemade Jam » Easy Chinese Spiced Plum Jam (aka China Plum Jam)

Easy Chinese Spiced Plum Jam (aka China Plum Jam)

By Karon Grieve Leave a Comment

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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.

chinese spiced plum jam on toast

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 on table

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!

close up of jam on toast

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 the preserving stakes in no time at all!

Just check out these quick articles to get you started;

  • How to make great jam and marmalade
  • How to make cool curds
  • How to make great jelly
  • How to make chutney and relish
  • How to sterilise jars and bottles
  • Sticky situations – troubleshooting your preserving problems
  • My favourite preserving kit
  • Different types of preserves
jam dripping off toast

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.

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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 do please leave a comment/star rating below. Want more Larder Love? Then follow me on Instagram, Pinterest and Facebook and sign up for my newsletter too of course.

chinese spiced plum jam on toast

Chinese Spiced Plum Jam

Karon
A super easy and tasty plum jam that is great as a glaze on pork or duck, with a cheeseboard and on toast too of course.
0 from 0 votes
Print Recipe Leave Comment Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course preserves
Cuisine Chinese
Servings 50 servings
Calories 62 kcal

Ingredients
 

  • 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
Metric – US Customary

Instructions
 

  • 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.

Notes

I have calculated the calories from 1 serving (1 tablespoon) of plum jam.
Your jam will keep in a cool dark cupboard for up to a year unopened. Once opened store in the fridge and use within a month.
Use this as a glaze for pork or added to a duck sauce, stir into a stir fry too. Also add to a cheeseboard and just spread it on yoour toast of course.

Nutrition

Calories: 62kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 25mgFiber: 1gSugar: 15gVitamin A: 57IUVitamin C: 3mgCalcium: 2mgIron: 1mg
Keyword plum jam, plums
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Chinese spiced plum jam pin image

 

 

Filed Under: ALL RECIPES, Homemade Jam

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