Plum and ginger jam is a real delight. A wonderful jam that’s not excessively sweet with a spicy aftertaste thanks to the ginger. I used candied ginger and drained it well to avoid making the jam too sweet. Great for filling cakes and pies or at breakfast spread on toast or a slice of bread. Well, here’s the recipe, and follow me on my Facebook page, my Instagram profile, and join me on my YouTube channel for a greeting and a comment.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 6 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 223.67 (Kcal)
- Carbohydrates 58.47 (g) of which sugars 56.17 (g)
- Proteins 0.99 (g)
- Fat 0.38 (g) of which saturated 0.02 (g)of which unsaturated 0.24 (g)
- Fibers 2.13 (g)
- Sodium 3.52 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Plum and Ginger Jam
- 4.4 lbs plums (chopped)
- 3 cups cups brown sugar
- 1.75 oz candied ginger
- 0.5 cups lemon juice
- lemon zest
Tools
- Immersion blender
- Pan (large) non-stick
Preparation of Plum and Ginger Jam
Wash the plums well, dry them, and remove the pits. In a bowl, mix the lemon juice, lemon zest, and chopped plums, and let it macerate in the fridge for a few hours.
After that time, transfer everything to a pan, add the sugar and drained candied ginger, and heat on a moderate flame. When the plums start to soften, blend them with an immersion blender and continue cooking for about two hours. In the meantime, sterilize the jars and lids, which is very important. Read the guidelines here from the Ministry of Health.
To check if the jam is ready, take a teaspoon, pour it onto a plate, and tilt the plate. If the jam slides quickly, it needs more time; if it slides slowly, the jam is ready. Once cooked, fill the jars with hot jam, leaving half an inch between the jam and the lid, close them, and turn them upside down for 5 minutes to create a vacuum. Then turn them right-side up and let them cool.
Storage
Our jam can be stored for up to 3 months in a dry place away from heat sources. Once opened, the jar should be consumed within a day and stored in the fridge!
