Gingered Plum Jam
Capture the vibrant, sweet-tart flavors of summer with this irresistible Gingered Plum Jam! Made with juicy ripe plums, a hint of zesty lemon juice, and the warm, aromatic kick of freshly grated ginger, this homemade jam is a delightful twist on a classic preserve. The recipe is simple yet rewarding, requiring only a handful of ingredients and minimal prep time to create a glossy, richly flavored spread that's perfect for toast, scones, or even as a glaze for roasted meats. With tips on achieving the perfect set using the foolproof "wrinkle test," you’ll have beautifully jarred jam ready for immediate enjoyment or long-term storage. Perfect for breakfast spreads or edible gifts, this Gingered Plum Jam is a must-try for fruit preserve enthusiasts looking to elevate their pantry staples.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams ripe plums
- 750 grams granulated sugar
- 30 grams fresh ginger
- 2 tablespoons lemon juice
- 120 milliliters water
Instructions
Wash the plums thoroughly under running water. Slice them in half, remove the pits, and roughly chop them into small pieces.
Peel the fresh ginger and finely grate it using a microplane or the smallest holes on a box grater.
In a large, heavy-bottomed pot, combine the chopped plums, grated ginger, granulated sugar, lemon juice, and water. Stir to mix the ingredients evenly.
Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Once boiling, reduce the heat to low and allow the mixture to simmer for about 35-40 minutes. Stir frequently and use a wooden spoon to mash the plums as they soften.
To check if the jam is ready, perform the 'wrinkle test': drop a small amount of the jam onto a chilled plate and let it cool for a minute. Push it gently with your finger; if it wrinkles and holds its shape, it’s done. If not, cook for another 5 minutes and test again.
When the jam is ready, remove it from the heat and let it sit for 5 minutes to settle. Skim off any foam that may have risen to the surface.
Carefully ladle the hot jam into sterilized glass jars, leaving about 1/4 inch of headspace. Secure the lids tightly and let the jars cool to room temperature.
Store the jam in the refrigerator for immediate use or process the jars in a boiling water bath for 10 minutes for long-term storage.
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 878.6 g | 319% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 857.3 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
