Satsuma Plum Red Chili Jam

I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

One thing you might not know about me is that I am a nightmare of a consumer. 

If the opportunity presents itself, I will always ask what something is, it’s correct name, or where it’s from when I’m shopping for food. 

This is especially true during stone fruit season here. There are so many varieties that I find myself constantly introduced to something new. 

And I want to know what it is. 

A couple weeks ago, I bought a bunch of fruit from the farm stand. They make it super easy. All the stone fruits are the same price so you can mix and match white and yellow peaches and nectarines, apricots, plums, and pluots to your heart’s content.

When I got home and cut into a fruit with a greenish-brown skin, I was expecting a pale center. Instead, I was greeted with one of the most gorgeous hues I’ve seen. 

I knew it was a plum or pluot, but I needed more details. I also needed more so I could photograph them!

So I went back and bought a bagful. And I asked what they were. I asked one person, he asked another, and they asked a third. 

No one knew.

Fortunately, the third person knew it was a plum and not a pluot.

Aha! A clue. 

Just enough of a clue to help me and my friend Google figure it out. 

I know the suspense is killing you despite the fact that I spoiled it in the title of this post. 

They are Satsuma plums.

A Japanese variety that grows well around the Central Valley. They also happen to be good for jam. A fact that I actually didn’t know until after I planned and made this jam. 

Sometimes things just work out. 

I think I’ve mentioned before that I rarely do any canning anymore. If I do, it’s a super small batch and I don’t water-bath it. I make sure it’s the right amount for us to finish over a weeks time. 

This jam falls into the super small batch category. It makes just under a cup once all is said and done. 

And wow is it good! I love sweet jams with a little heat. Usually, I use fresh jalapeno to accomplish that, but with such a small batch, crushed red chili pepper gets the job done and makes it much easier to control the spiciness. 

This jam is sweet and rich, with a pleasant lingering heat. Not to mention the color is stunning!

Some ideas for using it beyond spreading on a piece of toast or a biscuit:

Spread it inside a warm, perfectly toasted grilled cheese. 

Use it to top an open-faced turkey sandwich. 

Serve it over a wedge of Brie, a log of goat cheese, or even a brick of cream cheese. 

Warm it up and drizzle it over ice cream. Or top waffles and pancakes. 

You might have to choose just one or two options given the smaller amount, but fear not. It’s super easy to make so you can make another jar in no time.