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.

• Ready In: 45 mins
• Yields: 4 8 ounce jars

Ingredients

• 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

Directions

1. Place all the ingredients in a heavy large pot; stir to combine.
2. Attach a jelly thermometer to side of pan or place a small plate in freezer to chill for testing jam.
3. Bring to a rolling boil over medium-high heat, adjusting heat as needed to maintain an even boil; boil for 15 minutes, stirring frequently.
4. 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.
5. As jam sets you will be able to see the bottom of the pot when stirring. The temperature should be about 221 degrees F.
6. Pour the hot jam into 4 sterilized 8-ounce jars, carefully wiping jar rims; cover with lids and screw bands.
7. Process in boiling water bath for 5 minutes, remove from water bath, allow to cool; check seal.