Plum and Chili Marmalade: A Flavorful Twist

Harness the bounty of this year's plum harvest with our delectable plum and chili marmalade. Perfect for pairing with a cheese plate or spreading on toasted bread, this marmalade offers a delightful fusion of sweet and spicy flavors.
Living in an area abundant with plum trees, I'm often faced with an abundance of plums that need to be used before they spoil. This recipe is my solution to that abundance, offering a delicious way to preserve and enjoy the fruits of the season.
Infusing the marmalade with a hint of heat from habanero and "Vampire" chili peppers adds an exciting dimension to the flavor profile. While the chilies provide a subtle kick, the sweetness of the plums and sugar balances it perfectly, creating a harmonious blend that's sure to please the palate.
Using jam sugar not only sweetens the marmalade but also incorporates pectin, citric acid, and potassium sorbate for optimal texture and shelf life. When stored properly, unopened jars can last up to a year, while opened jars can be enjoyed for up to a month in the fridge.
As always, trust your senses when it comes to food safety. If the marmalade looks or smells off, it's best to err on the side of caution and discard it.
Join me as I guide you through the steps to creating this sensational plum and chili marmalade, a perfect addition to any pantry or homemade gift.
Full recipe and instructions:
foodbydrygast.com/en/recipe/p...
foodbydrygast.com/sv/recipe/p... (SWE version)
Ingredients
1.1 kg Plum
50 g (0.5 dl) Water
500 g (5.9 dl) Jam Sugar
15 g (1 pcs) Habanero
2 g (2 pinch) Vanilla Powder
50 g (0.5 dl) Lemon Juice

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Got a chance to sample this one and holy crap that was some tasty marmelade