Plum and Ginger Jam
A simple four-ingredient plum and ginger jam captures the essence of autumn in a jar.
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Instructions
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Start boiling water for later use with plum kernels.
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Halve plums, remove and save 10-12 stones, then place plum halves in a large bowl.
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Sprinkle plums with 4 tablespoons sugar; cover and let macerate for 2 hours at room temperature or overnight in the fridge until juices form.
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Combine plums, their juices, remaining sugar, and optional ginger in a heavy-bottomed pan. Heat over medium until sugar dissolves, then bring to a boil for approximately 10 minutes, stirring every 2 minutes.
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Place a clean saucer in the freezer. Crack the saved plum pits, extract kernels, and boil them for 1 minute to easily remove their skins; reserve the peeled kernels.
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Test jam setting: Spoon a small amount onto the chilled saucer, refrigerate for 5 minutes. Push the jam's edge; if it wrinkles, the jam is ready. Otherwise, continue boiling and retest.
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Once set, turn off heat and let stand for 10 minutes.
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Fill hot, sterilized jam jars with the jam using a funnel, then divide the reserved kernels among them.
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Cover the jam surface in each jar with a wax disc and seal tightly with a lid or cellophane, then allow to cool.