Easy Plum And Ginger Jam Recipes

HOMEMADE PLUM JAM WITH WHISKEY & GINGER

Steps:

• Wash and rinse and then quarter the plums and remove the pit.
• Add ½ cup of sugar, lemon juice and the salt and mix well. Store in a non reactive plastic container in the fridge overnight. This helps the plums macerate and break down naturally.
• The next day, in a wide-mouthed pan ( I used my Lodge Dutch Oven, dump in the plums and start cooking them. Let them cook for about 15 mins.
• Use an immersion blender for 3-4 minutes and break down the plums further. You can strain the mixture too at this point. I strained it because the skin of the plums had a kind of bitter aftertaste in our case. But this step is optional. And also, starting with super ripe fruit can help you avoid this step.
• Pour the strained mixture back in the pan and dump in the rest of the sugar and ginger powder. Mix well and cook over medium flame for a good 15 mins. Keep stirring otherwise it might burn.
• Now keep two steel spoons in the freezer. Once you feel that your jam is getting close to the consistency you want, take out one of the spoons and dip in the jam. Run your finger on the surface of the spoon with the jam. If it leaves a clear and defined trail, the jam is almost ready. If not, keep cooking for another 5 minutes and do the same spoon test again.
• Now if you want to use alcohol, add it at this point and cook for 2-3 minutes. If you cook longer all the alcohol would evaporate.
• The jam may look a little thin at this point but once you freeze it for 24 hours the consistency looks perfect.

PLUM-GINGER FREEZER JAM

Steps:

• Using a potato masher or fork, gently crush the plums in a large bowl to release some pulp and juices while keeping the fruit chunky. Toss with the sugar, then add the ginger and lemon zest and juice. Stir until the sugar dissolves. Measure the volume of your fruit mixture; you should have about 6 cups.
• If your package of pectin comes with calcium powder, stir 1/4 teaspoon of the calcium powder into 1/4 cup water to dissolve. Set aside. Place the 4 1/2 teaspoons pectin in a stand blender, or have it measured and ready if using an immersion blender. Bring 1 cup water to a boil, then pour it into the stand blender and blend. (If using an immersion blender, add the pectin to the saucepan and blend.) The mixture should become very smooth and look like a soft gel. Stir the pectin mixture into the fruit until evenly combined, then stir in 4 teaspoons of the calcium water, if using. The jam should thicken and be softly set. Add the salt, stir and taste. Adjust after tasting with more teaspoons of lemon juice, if necessary, for a good balance of sweet and tart.
• Transfer to clean airtight containers, cover and chill in the refrigerator for at least 24 hours and up to 2 weeks before serving. Or, store in the freezer for up to 3 months; defrost completely in the refrigerator before serving.

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.

EASY PLUM AND GINGER JAM

Steps:

• Wash, pit, and roughly chop the plums, and add them to the pot.
• Add the sugar and the ginger to the pot and toss with the chopped plums to combine.
• Allow the plums and sugar to hang out together for an hour or so to draw out the plum juices and create a syrupy environment in the pot.
• Put the pot on the stove and bring the mixture to a boil over high heat. Reduce the temperature to medium-high and cook, stirring, for 45 minutes to 1.5 hours until the mixture reaches 220 F.
• Meanwhile, sterilize the jars and lids by placing them in a large pot lined with a cloth or tea towel and covering them with water. Place the lid on the pot and bring the water/jars/lids to a boil, then reduce the heat to a simmer and allow the jars to "cook" for 15 minutes. Keep warm until ready to use.
• When your jam is gelled and your jars are sterilized, carefully remove the jars from the water using the tongs (use caution) or a jar lifter (a much safer option).
• Carefully fill each jar leaving a centimetre of air in the top of each jar. Close very tightly with the lids. (Use a tea towel to hold the jar so you can really get it tight!)
• Carefully lower the jars back into the hot water in the sterilizing pot. Bring the water back to a boil then reduce the heat to simmer/steam the sealed jars for 15 minutes.
• Remove the jars from the simmering water. Double check that the lids are on tight, and set them upside down on a tea towel until cool.
• Slap on a label with the date and store in a cool dry place for the fall and winter.

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.

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!

EASY PLUM JAM

Steps:

• Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
• Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
• Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.