Gingered Plum Jam
photo by Chef floWer
- Ready In:
4 8 ounce jars
- 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.
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Love, love, love this recipe. Made it exactly as directed and it turned out perfect. A lovely bright ruby color and I also might have overcooked as it was setting up before I even got it in the jars, but who cares - the taste with the hint of the ginger is spot on and oh so good. Used up all the plums from our tree but I'm thinking of buying more to just have more of this on hand. I continue to use this recipe every year, so good. Think next year I'm going to try it in the slow cooker as another reviewer stated as it does make a mess when boiling all over the counter. But then the taste makes it all worthwhile
Taste is very good, but instructions are somewhat vague and results inconsistent. There is some ambiguity in the amount of plums. Is it the weight of the raw plums, or after pitting and chopping? I used 2-1/2 lbs of fresh plums and only got three 8-oz jars of jam. The jelling temperature must also be incorrect. Mine turned out more like fruit-leather after 15 minutes, but only reached about 215 degrees. Very hard, like "adopt-a-greyhoud" described in another review. I suppose both problems might be caused by the measurement, which should be after pitting and chopping, not before.