Black Plum & Ginger Jam (Without Pectin)

"Making your own jam is a great way to preserve any in-season fruits that you may have lying around the house. This black plum and ginger jam is so easy and is made without pectin. The ginger gives the jam a wonderful little kick. It's soft, sweet, slightly tart, and spreads like a dream!"
 
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photo by Cooking Creation photo by Cooking Creation
photo by Cooking Creation
Ready In:
35mins
Ingredients:
6
Yields:
12 Oz
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ingredients

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directions

  • 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!

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