I really love fridge/ freezer jams. They’re easy to make and can easily preserve fruit that you’re on the verge of losing.
I found a pint of early (young) plums at the back of the fridge today. They weren’t quite on their last legs but it was clear they only had a day or two left before they’d be compost. This sauce only took a few minutes of active time (and about 40 minutes of cooking) to make and will last for weeks, or longer, in the fridge.
This quick plum sauce is tart and mildly spiced. Although it includes cayenne, it’s not specifically hot. It is tart and sweet and would be an ideal glaze for ham, spread on cured meat or BBQ chicken. It could also be a step-up from the dipping sauce the comes with egg rolls and serve as a good sauce for that or cold rolls. I’d also try it on top of chèvre, ricotta or brie.