Gingered Plum Jam
"The plums are not peeled; this produces a vibrant ruby-red color. This recipe yields approximately 4-8 ounce jars of jam. This is just the perfect amount for DH and me. A food processor is wonderful for processing the plums and if you don't have a water bath don't worry. A large pasta pot with strainer insert works wonders. The recipe comes from Cooking Pleasures."
photo by Chef floWer
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
4 8 ounce jars
ingredients
- 2 1⁄2 lbs plums, finely chopped, unpeeled
- 3 cups sugar
- 3 tablespoons lemon juice
- 1 1⁄2 teaspoons grated fresh ginger
- 1 dash ground allspice
directions
- 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.
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Reviews
-
Wonderful jam! I made it in a slow cooker, and it turned out perfect. -
Beautiful purplish color. I like to make with cinnamon instead of allspice. -
Love, love, love this recipe. Made it exactly as directed and it turned out perfect. A lovely bright ruby color and I also might have overcooked as it was setting up before I even got it in the jars, but who cares - the taste with the hint of the ginger is spot on and oh so good. Used up all the plums from our tree but I'm thinking of buying more to just have more of this on hand. I continue to use this recipe every year, so good. Think next year I'm going to try it in the slow cooker as another reviewer stated as it does make a mess when boiling all over the counter. But then the taste makes it all worthwhile
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Taste is very good, but instructions are somewhat vague and results inconsistent. There is some ambiguity in the amount of plums. Is it the weight of the raw plums, or after pitting and chopping? I used 2-1/2 lbs of fresh plums and only got three 8-oz jars of jam. The jelling temperature must also be incorrect. Mine turned out more like fruit-leather after 15 minutes, but only reached about 215 degrees. Very hard, like "adopt-a-greyhoud" described in another review. I suppose both problems might be caused by the measurement, which should be after pitting and chopping, not before.
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I only had 1 lb. of plums but ended with 1 1/2 pts. of jam. Love the flavors. I may have over cooked it as was trying to get it to 221 deg. as written. Very hard this morning to put on toast.
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Tweaks
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Beautiful purplish color. I like to make with cinnamon instead of allspice.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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