Black Plum & Ginger Jam (Without Pectin)

READY IN: 35mins
YIELD: 12 Oz




  • Place the chopped plums, sugar, lemon juice, lemon zest, ginger and salt in a medium sauce pan over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
  • Strain the mixture through a fine mesh sieve over a bowl, pressing down on the solids to extract as much juice as possible. Reserve the solids.
  • Return the strained juices to the sauce pan. Bring to a boil over medium-high heat, stirring frequently to avoid burning. Boil until a candy thermometer reads 220 degrees (the gel stage). Remove the pan from the heat. Stir in the reserved solids.
  • Transfer the jam to sterile jars, or freeze whatever jam you don't intend to use right away.
  • Enjoy!