Plum & Ginger Jam
Makes 5 jars
600 g sugar
100 g grated ginger
can easily halve the recipe which is what I did but I kept the 100g ginger which made the jam very spicy. Makes 2 jars and a bit extra for a piece of toast.
Wash, pit, and roughly chop the plums, and add them to the pot.
Add the sugar and the ginger to the pot and toss with the chopped plums to combine.
Allow the plums and sugar to hang out together for an hour or so to draw out the plum juices and create a syrupy environment in the pot.
Put the pot on the stove and bring the mixture to a boil over high heat. Reduce the temperature to medium-high and cook, stirring, for 45 minutes to 1.5 hours until the mixture reaches 220 F.
Meanwhile, sterilize the jars and lids by placing them in a large pot lined with a cloth or tea towel and covering them with water. Place the lid on the pot and bring the water/jars/lids to a boil, then reduce the heat to a simmer and allow the jars to “cook” for 15 minutes. Keep warm until ready to use.
When your jam is gelled and your jars are sterilized, carefully remove the jars from the water using the tongs (use caution) or a jar lifter (a much safer option).
Carefully fill each jar leaving a centimetre of air in the top of each jar. Close very tightly with the lids. (Use a tea towel to hold the jar so you can really get it tight!)
Carefully lower the jars back into the hot water in the sterilizing pot. Bring the water back to a boil then reduce the heat to simmer/steam the sealed jars for 15 minutes.
Remove the jars from the simmering water. Double check that the lids are on tight, and set them upside down on a tea towel until cool.
Slap on a label with the date and store in a cool dry place for the fall and winter.
Im always a little worried about handling the hot sterilised jars so if you are too I was glad to know: If you think your household will eat this jam within a month or so, there is no need to sterilize jars and make it shelf-stable. Simply pour it into jars and store it in the fridge where it should last for four to six weeks.