I was planning to make a spiced plum jelly for Christmas and calling it “Sugar Plum Jelly” on a bit of a lark or for Christmas presents. After looking through some online recipes, I found two that most interested me, a spiced plum jam and chai-poached apricots and plums. After some consideration, I decided to mix these recipes and see how it turned out.
I decided to try this mixture with pluots. Pluots are an interesting crossbreed between plums and apricots. While they taste sweet like plums, there is little to no tartness. When ripe, they have a beautiful crimson to pink flesh that makes an attractive jelly.
(image from together in food)
While this is technically a Jam recipe, it behaves and looks like a jelly.
4 cups cored pluots
4 cups sugar
2 chai tea bags
1/3rd cup lemon juice
Remove the pits from the pluots, don’t bother to skin them. Put them in a pot with enough water to nearly cover them, about an inch shy will do, add lemon juice and heat. Add the sugar and bring to a rolling boil. The pluot flesh will eventually disintegrate, leaving behind a syrupy liquid and the peels of the fruit. Scoop out the peels, add pectin, then tea bags and allow to steep for five minutes. Discard the tea bags and peels.
Can in your favorite method, ten minutes if using sterilized jars or at least fifteen if not.