• Rose

Plum & Ginger Jam

Makes 5 jars

2kgs plums

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.


 




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