Plum And Ginger Jam 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 & 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-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.

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.

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.

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 & GINGER TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the breadcrumbs, sugar, ginger and egg white. Roll out the pastry and cut into a 35cm round. Transfer to a large baking sheet, then use a fork to spread the crumb paste over the centre of the pastry to within 7cm of the edges. Cover with the plums, cut-sides up, and sprinkle with 1 tbsp sugar.
• Flip the pastry over the plums to create an edge, pleating or pinching it together with your fingers to keep in place. Bake for 20-25 mins until the pastry is crisp and golden. Cool for 5 mins on the baking sheet, then slide onto a large, flat serving plate or board. Serve warm cut into wedges with clotted cream or ice cream.

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!