Growing up in Louisiana, I came to love Tabasco pepper jelly. Spread over a Port Salut-topped cracker? Perfection! I also adore plum jam and last summer made a Mexican-inspired one: flame-roasted jalapeño, coriander, sugar and plums. I loved it but neglected to make much or write down the recipe. Long story short, I noodled on a way to combine both ideas into a jam with the spicy kick of the pepper jelly but the ease in making of the plum. This perfectly fits my bill.

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