Black Plum Ginger Jam Without Pectin Recipes

GINGER PLUM JAM

Steps:

• If you plan to process the jam, prepare and sterilize jars and lids. You can find directions at my post Home Canning (Boiling Water Method) or at the National Center for Home Food Preservation website.
• In the microwave safe pan, cook the chopped plums, sugar, and lemon juice on HIGH for 7 minutes, stirring twice during cooking.
• Add the chopped ginger, stir, and cook on HIGH for 15 to 18 minutes, stirring every 4 minutes. The mixture should form a gel.
• Ladle into hot jars, leaving 1/4-inch headroom. Process for 10 minutes in the prepared boiling water canner. Or you can freeze the jam if desired. Will keep unprocessed in the refrigerator for about 3 weeks.

PLUM JAM

Steps:

• Place the plums and sugar in a heavy-bottomed jam pot, ensuring that they fill it no more than halfway (the jam will foam up during cooking).
• Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes).
• Once the plum/sugar mixture is boiling hard, turn the heat down a bit to medium or medium-high to prevent scorching or overflows. Continue to stir frequently, and cook until the jam reaches gel stage. (That's 220 degrees when tested with an instant-read thermometer). It should take roughly 20 minutes at a boil, or 30 minutes total cook time, but can vary based on the fruit used.
• Once it reaches gel stage, ladle the mixture into prepared jars. Store in the refrigerator for immediate use, or freezer for up to 6 months. Or water bath can for long term storage.

PLUM JAM

Steps:

• Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

PLUM & GINGER JAM RECIPE

Steps:

• Cut all of the plums into halves and remove the stones. Add everything to a large saucepan and mix in the white sugar. Cover with a lid and leave for few hours (or overnight, if you like)
• Add the ginger and juice from one lemon.
• Place the saucepan on a low to medium heat and gently stir the jam until the sugar has dissolved completely.
• Once the sugar has dissolved, raise the heat slightly and bring the jam to a boil for around ten minutes, or until the jam starts to get thicker.
• Take the saucepan off the heat and test the jam to see if reached its setting point. The way to do this is to put a small teaspoon of the jam on a cold plate and if in about five minutes the jam firms up, its ready to be potted.
• If the testing jam hasn't firmed up in 5 minutes on the plate, put the whole saucepan back onto the medium heat and continue boiling for another 5 minutes. Repeat the test and pot up when ready.

SUGAR-FREE PLUM JAM WITH NO PECTIN

Steps:

• Chop the plums, removing the pit, and grate the apple.
• Add the fruit to a deep saucepan along with water, lemon juice, cinnamon, and ginger. Then, simmer for 30 minutes while stirring.
• Cook for a further 45 minutes until glossy. Then, blend to a smooth jam before ladling into sterilised jars.

PLUM JAM RECIPE

Steps:

• Wash the plums in running water. Put 1-2 small ceramic plates in the freezer. This plate will be used to check the jam is cooked enough to set or not.
• In this recipe, around 1 lb plums (4 regular size plum) are used to get 2½ cups chopped plums. Cut plums into halves and remove the pit. Chop them into small pieces.
• Heat plum pieces, lemon juice and sugar in a deep pan over medium heat.
• Stir continuously to completely dissolve the sugar, it will take approx. 4-5 minutes. If plums are not juicy enough, add 2 tablespoons water to dissolve the sugar.
• Let the mixture cook over medium heat. When it starts to boil, reduce the heat and simmer uncovered until plum becomes soft and tender. Stir occasionally in between to prevent sticking. The color of the plum pieces will turn darker when they cooked.
• Cook until mixture turns thick.
• Remove pan from heat and allow mixture to rest for 1-2 minutes. Almost 1½ cups jam will be prepared. Plum jam is ready for any time relish. You can store it in an airtight container in refrigerator without canning process or follow the given steps for canning process.
• For canning process, pour prepared hot mix into sterilized jar. Leave 1/2 inch space in jar and seal with lids. Process jar for 8-10 minutes in boiling water bath. Let it cool and store in a cool, dark place for long term storage.

SPICED PLUM JAM FROM FRESH PLUMS

Steps:

• Wash the plums well. To remove the seeds - first cut the plum in half. Next, cut the plum half with the seed, in half again (into quarters). One of these quarters will have the seed attached, which you can easily pull out. Alternatively, you can cut the plum flesh around the seed.
• Repeat with all the plums.
• Cut all the plums into 1 inch chunks (roughly). It's OK if the plums are a little crushed at this point, since they will be cooked down anyway.
• WEIGH the chopped plums, so you can decide how much sugar needs to be added. Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too).
• Add sugar, salt, lemon juice and spices into the bowl. Mix well.
• Cover with plastic wrap and refrigerate for at least 8 hours (or up to 48 hours). Also, place some small saucers / bowls / spoons in the freezer for the jam test (explained below).
• When you're ready to cook the jam, scrape all of the plum-sugar mix into a large pot. Add the grated apple and stir to combine.
• Bring the mixture to a boil over medium-high heat. Stir the mixture to let it heat evenly. Lower the heat to medium - medium low, and cook until the fruits start to soften.
• MASH the plums with a potato masher, OR you can pass about ¾ of the mix through a food mill (this will remove the skins).
• Continue to cook the plums until the mixture reduces and starts to thicken slightly. Stir frequently to prevent the jam from sticking to the bottom and burning. While the jam is cooking, sterilize some heat-proof jam jars and lids.
• Check the temperature of the plum jam every 10 - 15 minutes (more frequently as it thickens more). Cook the jam until the temperature reaches 220°F (105°C).
• If you don't have a thermometer, you can perform the JAM TEST. To do this, drop a little jam on a frozen surface (saucer / bowl / spoon). Then keep it in the freezer for about a minute and check the consistency. If the consistency is jelly-like without being runny, then you've cooked the jam to the right temperature. (If you run a finger through the jam to create a streak, the jam shouldn't join back up in the middle to fill the streak, if it's at the right consistency).
• Remove the pot from the heat.
• Using clean tongs, clean ladles and clean paper towels, carefully ladle hot jam into the hot, sterilized jars. Please be careful, as the jam and jars will be very hot at this stage (wear gloves or oven mitts to protect yourself).
• Screw on the lids while the jars are hot. As the jam and jars cool down, this will create a seal.
• Allow the jars to cool to room temperature completely. Then label and store.

BLACK PLUM & GINGER JAM (WITHOUT PECTIN)

Steps:

• Place the chopped plums, sugar, lemon juice, lemon zest, ginger and salt in a medium sauce pan over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
• Strain the mixture through a fine mesh sieve over a bowl, pressing down on the solids to extract as much juice as possible. Reserve the solids.
• Return the strained juices to the sauce pan. Bring to a boil over medium-high heat, stirring frequently to avoid burning. Boil until a candy thermometer reads 220 degrees (the gel stage). Remove the pan from the heat. Stir in the reserved solids.
• Transfer the jam to sterile jars, or freeze whatever jam you don't intend to use right away.
• Enjoy!

BLACK CURRANT JAM

Steps:

• Crush currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.
• Add pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 minute to prevent fruit from floating to top.
• Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

LOW SUGAR PLUM JAM

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

PLUM AND GINGER JAM

Steps:

• Gather the ingredients.
• Halve the plums, remove the stone and place the plum halves into a large ceramic bowl. Save 10 to 12 plum stones and discard the rest.
• Sprinkle the plum halves with 4 tablespoons of the sugar.
• Cover with a tea cloth and put to one side for 2 hours at room temperature, or preferably overnight in the fridge if you have the time. After a few hours, you will see the sugar has melted and the plums have rendered up plenty of juice. When this happens it is time to make the jam.
• Place all the plums, the juices, the remaining sugar, and the ginger, if using, into a large, heavy-bottomed or preserving pan. Place over medium heat and stir until all the sugar has dissolved. Raise the heat until the jam begins to bubble and boil the mixture for approximately 10 minutes, stirring every 2 minutes to avoid the sugars sticking to the sides of the pan.
• Put a clean saucer or tea plate into the freezer.
• Crack the shells of the pits and remove the tiny kernels inside.
• Place the kernels in a teacup and cover with boiling water for 1 minute.
• Strain the kernels; the skin should come away from the kernel easily. Reserve.
• After the jam has boiled for 10 minutes, take the saucer or plate from the freezer, take a small spoonful of the jam and place onto the saucer. Pop it into the fridge for 5 minutes. Push the edge of the jam on the saucer and if it "wrinkles" the jam is ready. If not, continue to boil on high heat. Repeat the jam setting test until the jam shows "wrinkles" when pushed.
• Once the jam is ready, turn off the heat but do not remove from burner. Leave it to stand for approximately 10 minutes.
• Take your hot, sterilized jam jars one by one and, using a jug and a funnel, carefully fill to the neck of the jar.
• Once all the jars are filled, divide the kernels between the jars.
• Cover the surface of the jam in the jar with a wax disc-this will help prevent mold forming during storage. Seal the jar with a tight-fitting lid or a cellophane disc secured with an elastic band. Leave to cool.

PLUM FREEZER JAM WITH CARDAMOM AND GINGER

Steps:

• Bring plums and 1 cup water to a boil in a medium saucepan, then reduce heat to low and simmer until plums begin to soften and liquid is reduced by about half, about 5 minutes.
• Meanwhile, finely grate ginger, then squeeze juice into a small bowl; discard pulp.
• Combine sugar and pectin in a large bowl. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. ginger juice (discard any remaining juice), then stir constantly for about 3 minutes to activate pectin. Using a potato masher or fork, break up any large plum pieces, then let cool at least 30 minutes.
• Ladle jam into sterilized jars, leaving 1/2" from the top to allow for expansion. Cover and chill.
• Do Ahead
• Jam can be made and chilled for up to 2 weeks or frozen for up to 1 year.