Ginger Plum Jam Recipes

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.

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 & 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.

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.

PLUM GINGER JAM

Steps:

• Rinse plums, remove pit and cut in half. Briefly blanch plums in hot water. Peel ginger and grate fine. Mix plums and ginger. Add water so mixture equals 1 kg (approximately 35 ounces). Add jam sugar, cover and let stand for about six hours.
• Slowly bring mixture to a boil and cook, stirring, for 3 minutes. Add citric acid, mix and pour into prepared jars. Close tightly. Tip: To preserve the jam for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.

PLUM JAM WITH LIME AND GINGER

Steps:

• Place all ingredients in pot and bring to a boil.
• Boil rapidly to almost the jelling point.
• This will be where you are stirring as it is still boiling for 15 minutes.
• As it thickens make sure to stir so not to burn.
• Ladle into sterilized jars leaving 1/4 inch head space.
• Process 15 minutes in a boiling water bath.

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.

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.

GINGERED PLUM JAM

Steps:

• Place all the ingredients in a heavy large pot; stir to combine.
• Attach a jelly thermometer to side of pan or place a small plate in freezer to chill for testing jam.
• Bring to a rolling boil over medium-high heat, adjusting heat as needed to maintain an even boil; boil for 15 minutes, stirring frequently.
• After 15 minutes of cooking check temperature on thermometer or test small portion of jam on chilled plate, return plate to freezer for 1 to 2 minutes, remove and run finger through sample. When the jam is set you can pull your finger through it and it doesn't run back together. During testing, remove jam from heat.
• As jam sets you will be able to see the bottom of the pot when stirring. The temperature should be about 221 degrees F.
• Pour the hot jam into 4 sterilized 8-ounce jars, carefully wiping jar rims; cover with lids and screw bands.
• Process in boiling water bath for 5 minutes, remove from water bath, allow to cool; check seal.

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.

PLUM JAM (WITH GINGER AND VANILLA)

Steps:

• Divide each plum in half, taking the stones out. Transfer the fruit in a large heavy-based saucepan.
• Pour the water and the lemon juice, add the sugar, rice malt syrup, vanilla and ginger and toss. Let the fruit stand there for a couple of hours, then start cooking over medium heat, stirring now and then.
• When the plums start to soften, change heat to low and simmer for around 40 minutes, or until the jam has thickened. Stir constantly to keep the jam from sticking to the saucepan.
• When the jam has reached setting point, pour it into individual, clean sterilized jars. Let cool before covering each jar with a tight-fitting lid. Store in a very cool and dark place.

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 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.