Prep 15 mins
Cook 30 mins
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.
- 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
- 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.
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.
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.