Babylon Plum Jam

1. 1

   In a heavy saucepan, combine the plums, sugar, and vinegar and let stand for 1 hour.

2. 2

   Place the pan over low heat and cook, stirring occasionally, for 1 hour, or until the mixture thickens.

3. 3

   Add the chile, ginger, and mustard seeds and continue to cook, stirring, for about 15 minutes, or until you have the right jammy consistency.

4. 4

   It should be thick, not soupy.

5. 5

   If youre using big plums, you may have to keep it on the heat for a bit longer to cook away the extra water.

6. 6

   Remove and discard the chile.

7. 7

   If you dont want chunky jam, buzz it with a hand blender.

8. 8

   Let cool for 10 minutes before serving or jarring.

9. 9

   The jam will keep for up to a month stored in a tightly sealed container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.