Ingredients for Gingered Plum Jam
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How to Make Gingered Plum Jam
- Wash and halve 2 pounds of plums. Remove pits.
- Place the plums in a food processor and pulse until coarsely chopped. (Alternatively, you can chop them by hand).
- Combine the chopped plums, 1 ½ cups granulated sugar, ½ cup water, 1 tablespoon grated fresh ginger, and the juice of ½ a lemon in a large, heavy-bottomed saucepan.
- Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
- Reduce the heat to medium-low and simmer for 30-40 minutes, or until the jam has thickened enough to set (the jam should wrinkle when you run a spoon across the surface). Skim off any foam that forms.
- If using a water bath canner, sterilize jars and lids. Ladle the hot jam into the jars, leaving ¼ inch headspace. Wipe the rims clean, seal, and process in a boiling water bath for 10 minutes (adjust time according to your altitude).
- If not using a water bath canner, carefully ladle the jam into clean jars, leaving ¼ inch headspace. Seal tightly and store in the refrigerator. Refrigerated jam will keep for several weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
712g
Fat
0g
Carbs
61g
