PLUM & GINGER JAM RECIPE
Delicious version of plum jam recipe spiced up with ginger and lemon.
Provided by Magdalena
Number Of Ingredients 4
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
This no-cook jam captures the joy of biting into a cold, crisp plum, and the technique it employs is ideal for capturing the freshness of firm ripe summer fruit. This jam, which can be stored in the refrigerator or freezer, making it what's commonly known as a refrigerator or freezer jam, is also packed with ginger and lemon, so you'll get a bouquet of flavors in every spoonful.
Provided by Yewande Komolafe
Categories jams, jellies and preserves
Time 10m
Yield 6 to 7 cups
Number Of Ingredients 8
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.
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.
Provided by PaulaG
Categories Low Protein
Time 45m
Yield 4 8 ounce jars
Number Of Ingredients 5
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.
Nutrition Facts : Calories 714.2, Fat 0.8, SaturatedFat 0.1, Sodium 1.7, Carbohydrate 183.3, Fiber 4, Sugar 178.2, Protein 2
GINGERY PLUM JAM
Make and share this Gingery Plum Jam recipe from Food.com.
Provided by Mirj2338
Categories Plums
Time 2h5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine plums and water in a Dutch oven, and bring to a boil.
- Reduce heat, and simmer, uncovered, 20 minutes or until tender.
- Stir in sugar, juice, ginger, and rind.
- Cook over medium heat 40 minutes, until thick or a candy thermometer reaches 210÷.
- Stir mixture occasionally.
- (Do not overcook or mixture will scorch).
- Cool.
- Discard lemon rind.
- Store in an airtight container in the refrigerator up to 2 weeks.
EASY PLUM JAM
This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes
Provided by Jane Hornby
Categories Condiment, Snack
Time 1h
Yield Makes 3 x 450ml jars
Number Of Ingredients 6
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.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
PLUM FREEZER JAM WITH CARDAMOM AND GINGER
Provided by Katherine Sacks
Categories Condiment/Spread Ginger Kid-Friendly Plum Small Plates
Yield 3 1/2 cups
Number Of Ingredients 7
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 LIME AND GINGER
Make and share this Plum Jam With Lime and Ginger recipe from Food.com.
Provided by Rita1652
Categories Lime
Time 1h15m
Yield 8 8ounce jars
Number Of Ingredients 6
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.
Nutrition Facts : Calories 583.9, Fat 0.6, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 150, Fiber 3, Sugar 145.4, Protein 1.6
MICROWAVE GINGER PLUM JAM
This quick and easy jam makes only 2 1/2 cups. It makes a wonderful glaze for oven-roasted salmon. 3 cups of plums is about 10-12 plums. This recipe comes from the book Small Batch Preserving by Topp and Howard.
Provided by mary winecoff
Categories Plums
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Place plums and sugar in a deep 8-cup microwavable container.
- Stir in lemon juice.
- Microwave, uncovered on High for 7 minutes, stirring twice.
- Add ginger; microwave, uncovered on High for 15 to 18 minutes or until mixture will form a gel, stirring every 4 minutes.
- Ladle into sterilized jars and use the inversion method or water bath for 10 minutes.
Nutrition Facts : Calories 712.3, Fat 0.6, Sodium 0.1, Carbohydrate 183.3, Fiber 2.8, Sugar 179.7, Protein 1.4
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