Gingery Plum Jam

"This is my gingery variation on my neighbor's recipe."
photo by beadogeo1 photo by beadogeo1
photo by beadogeo1
photo by Chabear01 photo by Chabear01
Ready In:
2hrs 5mins
4 cups




  • Combine plums and water in a Dutch oven, and bring to a boil.
  • Reduce heat, and simmer, uncovered, 20 minutes or until tender.
  • Stir in sugar, juice, ginger, and rind.
  • Cook over medium heat 40 minutes, until thick or a candy thermometer reaches 210÷.
  • Stir mixture occasionally.
  • (Do not overcook or mixture will scorch).
  • Cool.
  • Discard lemon rind.
  • Store in an airtight container in the refrigerator up to 2 weeks.

Questions & Replies

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  1. Louise in Montreal
    This is a wonderful recipe. I doubled it since I had more fruits and given in the recipe and I used the minced ginger already prepared for sushis. The taste is out of this world, deliciously tickeling the buds with ginger and lemon. From now on, I will use this recipe for my plum jams. Thanks Mirj! Addition: I presented it at a local fair and it won 3rd prize. Thought that you would like to know.
  2. Sharon123
    Mirj, really love your jam! What a perfect way to use up plums! The ginger and lemon give this just the zip it needs! Thanks for a lovely recipe!
  3. beadogeo1
    I loved this recipe but I used lime instead of lemons. Really lovely, would make it again!
  4. Gluten-free living
    Love the flavors! Had a batch of plain plum jam that wasn't very flavorful, so I simmered it with some fresh ginger and lemon zest and WOW does it taste good now. My original recipe was similar to this one, but I didn't add any water. Thanks for a great recipe!
  5. SuomiChef
    Fantastic jam - thank you for sharing the recipe. I made it with Victoria plums which worked very well. It's been a big hit with everyone who's tried it!



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