Jam plum and ginger, at first glance it seems like the usual jam… but from the first taste, you’ll notice apart from the taste of plums, the freshness of lemon and the spiciness of chili, at least this is the taste of freshly grated ginger that I perceive. I believe that fresh herbs are preferable, the dish wins in flavor! Naturally, this also applies to ginger… I realize that not always living in the countryside is possible, having a piece of land to cultivate a garden, so I consider myself lucky. Making pies at the weekend with your own jams I assure you they have a special taste, of home, I post the recipe of my favorite jam: plums and ginger, if you like follow me on my Facebook page, There you will find basic recipes and more elaborate recipes and much more. Can I suggest a recipe that I love the most, perhaps because of the oranges, a citrus fruit that is never missing on my table, seasonality permitting, the recipe in question is ” Ricotta cake with orange jam” I add the blog.giallozafferano.it/vaipinacucina/torta-di-ricotta-con-marmellata-di-arance/
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2.2 lbs plums
- 2 cups sugar
- 1.8 oz fresh ginger
Preparation
To make a good jam, you need good fruit, do not use leftover fruit but buy it especially. For plum and ginger jam, the plums should be ripe but not overripe. Wash, dry, cut in half, and pit the fruits; the cooking should last 20 minutes during which you stir often.
Once the cooking time is up, pass through a sieve, at this point weigh the fruit and add half the weight in sugar and the grated ginger.
Put the jam back on to cook for the time necessary to finish the cooking. Do the saucer test, a little jam on a saucer if it flows down slowly, it’s ready.
For good and proper preservation of the jam, remember to sterilize the jars well.
Pour the jam into sterilized and hot jars.
The plum and ginger jam is ready!
