One of our favorite farmers had small, bright red satsuma plums this year. The taste is perfect and we could eat them all day! We decided to mix these beauties with a few whole Sichuan peppers that we picked up in Paris last spring. The sweetness of the plum is matched by the citrus and warm (not hot) flavor of the Sichuan pepper.
We love spreading some of this jam on chicken as we finish grilling to give it a sweet, crispy skin. We also serve the plums with cheeses at cocktail parties.