Best 7 Easy Plum And Ginger Jam Recipes

PLUM & GINGER JAM RECIPE

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.

EASY PLUM AND GINGER JAM

Steps:

• Wash, pit, and roughly chop the plums, and add them to the pot.
• Add the sugar and the ginger to the pot and toss with the chopped plums to combine.
• Allow the plums and sugar to hang out together for an hour or so to draw out the plum juices and create a syrupy environment in the pot.
• Put the pot on the stove and bring the mixture to a boil over high heat. Reduce the temperature to medium-high and cook, stirring, for 45 minutes to 1.5 hours until the mixture reaches 220 F.
• Meanwhile, sterilize the jars and lids by placing them in a large pot lined with a cloth or tea towel and covering them with water. Place the lid on the pot and bring the water/jars/lids to a boil, then reduce the heat to a simmer and allow the jars to "cook" for 15 minutes. Keep warm until ready to use.
• When your jam is gelled and your jars are sterilized, carefully remove the jars from the water using the tongs (use caution) or a jar lifter (a much safer option).
• Carefully fill each jar leaving a centimetre of air in the top of each jar. Close very tightly with the lids. (Use a tea towel to hold the jar so you can really get it tight!)
• Carefully lower the jars back into the hot water in the sterilizing pot. Bring the water back to a boil then reduce the heat to simmer/steam the sealed jars for 15 minutes.
• Remove the jars from the simmering water. Double check that the lids are on tight, and set them upside down on a tea towel until cool.
• Slap on a label with the date and store in a cool dry place for the fall and winter.

PLUM-GINGER FREEZER JAM

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.

PLUM AND GINGER JAM

Steps:

• Gather the ingredients.
• Halve the plums, remove the stone and place the plum halves into a large ceramic bowl. Save 10 to 12 plum stones and discard the rest.
• Sprinkle the plum halves with 4 tablespoons of the sugar.
• Cover with a tea cloth and put to one side for 2 hours at room temperature, or preferably overnight in the fridge if you have the time. After a few hours, you will see the sugar has melted and the plums have rendered up plenty of juice. When this happens it is time to make the jam.
• Place all the plums, the juices, the remaining sugar, and the ginger, if using, into a large, heavy-bottomed or preserving pan. Place over medium heat and stir until all the sugar has dissolved. Raise the heat until the jam begins to bubble and boil the mixture for approximately 10 minutes, stirring every 2 minutes to avoid the sugars sticking to the sides of the pan.
• Put a clean saucer or tea plate into the freezer.
• Crack the shells of the pits and remove the tiny kernels inside.
• Place the kernels in a teacup and cover with boiling water for 1 minute.
• Strain the kernels; the skin should come away from the kernel easily. Reserve.
• After the jam has boiled for 10 minutes, take the saucer or plate from the freezer, take a small spoonful of the jam and place onto the saucer. Pop it into the fridge for 5 minutes. Push the edge of the jam on the saucer and if it "wrinkles" the jam is ready. If not, continue to boil on high heat. Repeat the jam setting test until the jam shows "wrinkles" when pushed.
• Once the jam is ready, turn off the heat but do not remove from burner. Leave it to stand for approximately 10 minutes.
• Take your hot, sterilized jam jars one by one and, using a jug and a funnel, carefully fill to the neck of the jar.
• Once all the jars are filled, divide the kernels between the jars.
• Cover the surface of the jam in the jar with a wax disc-this will help prevent mold forming during storage. Seal the jar with a tight-fitting lid or a cellophane disc secured with an elastic band. Leave to cool.

PLUM JAM WITH LIME AND GINGER

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.

GINGERED PLUM JAM

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.

MICROWAVE GINGER PLUM JAM

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.