Ginger Plum Jam Recipes

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EASY PLUM AND GINGER JAM



Easy Plum and Ginger Jam image

This plum and ginger jam is easier than most because it doesn't use pectin, you don't need to peel the plums, and with this small-batch method you don't need to devote your entire weekend to making it!

Provided by Paula

Categories     Uncategorized

Time 2h

Number Of Ingredients 3

2 kilograms plums
600 grams granulated sugar
100 grams fresh ginger

Steps:

  • 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.

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

GINGER PLUM JAM



Ginger Plum Jam image

Adapted from The Complete Book of Small-Batch Preserving, by Ellie Topp and Margaret Howard. Makes about 3 cups.

Provided by Andrea

Categories     Pickles, Jams, Preserves

Time 45m

Number Of Ingredients 4

3 cups chopped purple plums (Number of plums varies depending on size.)
2 cups granulated sugar
4 teaspoons fresh lemon juice
1/4 cup finely chopped crystallized ginger

Steps:

  • If you plan to process the jam, prepare and sterilize jars and lids. You can find directions at my post Home Canning (Boiling Water Method) or at the National Center for Home Food Preservation website.
  • In the microwave safe pan, cook the chopped plums, sugar, and lemon juice on HIGH for 7 minutes, stirring twice during cooking.
  • Add the chopped ginger, stir, and cook on HIGH for 15 to 18 minutes, stirring every 4 minutes. The mixture should form a gel.
  • Ladle into hot jars, leaving 1/4-inch headroom. Process for 10 minutes in the prepared boiling water canner. Or you can freeze the jam if desired. Will keep unprocessed in the refrigerator for about 3 weeks.

Nutrition Facts : Calories 39 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

PLUM & GINGER JAM RECIPE



Plum & Ginger Jam Recipe image

Delicious version of plum jam recipe spiced up with ginger and lemon.

Provided by Magdalena

Number Of Ingredients 4

1 kg plums
1 kg sugar (white or jam making sugar)
1 medium size fresh ginger (or 4 teaspoons of ground ginger (dry version))
1 lemon

Steps:

  • Cut all of the plums into halves and remove the stones. Add everything to a large saucepan and mix in the white sugar. Cover with a lid and leave for few hours (or overnight, if you like)
  • Add the ginger and juice from one lemon.
  • Place the saucepan on a low to medium heat and gently stir the jam until the sugar has dissolved completely.
  • Once the sugar has dissolved, raise the heat slightly and bring the jam to a boil for around ten minutes, or until the jam starts to get thicker.
  • Take the saucepan off the heat and test the jam to see if reached its setting point. The way to do this is to put a small teaspoon of the jam on a cold plate and if in about five minutes the jam firms up, its ready to be potted.
  • If the testing jam hasn't firmed up in 5 minutes on the plate, put the whole saucepan back onto the medium heat and continue boiling for another 5 minutes. Repeat the test and pot up when ready.

BLACK PLUM & GINGER JAM (WITHOUT PECTIN)



Black Plum & Ginger Jam (Without Pectin) image

Making your own jam is a great way to preserve any in-season fruits that you may have lying around the house. This black plum and ginger jam is so easy and is made without pectin. The ginger gives the jam a wonderful little kick. It's soft, sweet, slightly tart, and spreads like a dream!

Provided by Cooking Creation

Categories     Plums

Time 35m

Yield 12 Oz

Number Of Ingredients 6

2 lbs black plums, pitted and chopped (about 6 plums)
1 cup sugar
1/2 lemon, juice of
1/2 lemon, zest of
1/2 teaspoon freshly grated ginger
1 pinch salt

Steps:

  • Place the chopped plums, sugar, lemon juice, lemon zest, ginger and salt in a medium sauce pan over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
  • Strain the mixture through a fine mesh sieve over a bowl, pressing down on the solids to extract as much juice as possible. Reserve the solids.
  • Return the strained juices to the sauce pan. Bring to a boil over medium-high heat, stirring frequently to avoid burning. Boil until a candy thermometer reads 220 degrees (the gel stage). Remove the pan from the heat. Stir in the reserved solids.
  • Transfer the jam to sterile jars, or freeze whatever jam you don't intend to use right away.
  • Enjoy!

Nutrition Facts : Calories 100, Fat 0.2, Sodium 13.1, Carbohydrate 25.5, Fiber 1.1, Sugar 24.2, Protein 0.5

PLUM FREEZER JAM WITH CARDAMOM AND GINGER



Plum Freezer Jam With Cardamom and Ginger image

Provided by Katherine Sacks

Categories     Condiment/Spread     Ginger     Kid-Friendly     Plum     Small Plates

Yield 3 1/2 cups

Number Of Ingredients 7

3 1/3 cups coarsely chopped plums (from about 1 1/4 pounds)
1 (1-inch) piece ginger (about 1 1/2 ounces)
1 1/3 cups sugar
1/4 cup Ball® RealFruit® Instant Pectin
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom

Steps:

  • Bring plums and 1 cup water to a boil in a medium saucepan, then reduce heat to low and simmer until plums begin to soften and liquid is reduced by about half, about 5 minutes.
  • Meanwhile, finely grate ginger, then squeeze juice into a small bowl; discard pulp.
  • Combine sugar and pectin in a large bowl. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. ginger juice (discard any remaining juice), then stir constantly for about 3 minutes to activate pectin. Using a potato masher or fork, break up any large plum pieces, then let cool at least 30 minutes.
  • Ladle jam into sterilized jars, leaving 1/2" from the top to allow for expansion. Cover and chill.
  • Do Ahead
  • Jam can be made and chilled for up to 2 weeks or frozen for up to 1 year.

GINGERY PLUM JAM



Gingery Plum Jam image

Make and share this Gingery Plum Jam recipe from Food.com.

Provided by Mirj2338

Categories     Plums

Time 2h5m

Yield 4 cups

Number Of Ingredients 6

4 lbs ripe purple-skinned plums, pitted and cut into 1-inch pieces (about 24 plums)
1 cup water
3 cups sugar
3 tablespoons fresh lemon juice
1 1/2 tablespoons minced, peeled fresh ginger
2 (3 inch) pieces julienne-cut fresh lemon rind

Steps:

  • Combine plums and water in a Dutch oven, and bring to a boil.
  • Reduce heat, and simmer, uncovered, 20 minutes or until tender.
  • Stir in sugar, juice, ginger, and rind.
  • Cook over medium heat 40 minutes, until thick or a candy thermometer reaches 210÷.
  • Stir mixture occasionally.
  • (Do not overcook or mixture will scorch).
  • Cool.
  • Discard lemon rind.
  • Store in an airtight container in the refrigerator up to 2 weeks.

GINGERED PLUM JAM



Gingered Plum Jam image

The plums are not peeled; this produces a vibrant ruby-red color. This recipe yields approximately 4-8 ounce jars of jam. This is just the perfect amount for DH and me. A food processor is wonderful for processing the plums and if you don't have a water bath don't worry. A large pasta pot with strainer insert works wonders. The recipe comes from Cooking Pleasures.

Provided by PaulaG

Categories     Low Protein

Time 45m

Yield 4 8 ounce jars

Number Of Ingredients 5

2 1/2 lbs plums, finely chopped, unpeeled
3 cups sugar
3 tablespoons lemon juice
1 1/2 teaspoons grated fresh ginger
1 dash ground allspice

Steps:

  • Place all the ingredients in a heavy large pot; stir to combine.
  • Attach a jelly thermometer to side of pan or place a small plate in freezer to chill for testing jam.
  • Bring to a rolling boil over medium-high heat, adjusting heat as needed to maintain an even boil; boil for 15 minutes, stirring frequently.
  • After 15 minutes of cooking check temperature on thermometer or test small portion of jam on chilled plate, return plate to freezer for 1 to 2 minutes, remove and run finger through sample. When the jam is set you can pull your finger through it and it doesn't run back together. During testing, remove jam from heat.
  • As jam sets you will be able to see the bottom of the pot when stirring. The temperature should be about 221 degrees F.
  • Pour the hot jam into 4 sterilized 8-ounce jars, carefully wiping jar rims; cover with lids and screw bands.
  • Process in boiling water bath for 5 minutes, remove from water bath, allow to cool; check seal.

Nutrition Facts : Calories 714.2, Fat 0.8, SaturatedFat 0.1, Sodium 1.7, Carbohydrate 183.3, Fiber 4, Sugar 178.2, Protein 2

PLUM-GINGER FREEZER JAM



Plum-Ginger Freezer Jam image

This no-cook jam captures the joy of biting into a cold, crisp plum, and the technique it employs is ideal for capturing the freshness of firm ripe summer fruit. This jam, which can be stored in the refrigerator or freezer, making it what's commonly known as a refrigerator or freezer jam, is also packed with ginger and lemon, so you'll get a bouquet of flavors in every spoonful.

Provided by Yewande Komolafe

Categories     jams, jellies and preserves

Time 10m

Yield 6 to 7 cups

Number Of Ingredients 8

3 pounds ripe but firm plums, pitted and cut into 1-inch pieces (about 5 cups)
1 cup superfine sugar
2 tablespoons scrubbed, grated fresh ginger
2 tablespoons lemon zest (from 4 lemons)
2 tablespoons lemon juice, plus more to taste
1/4 teaspoon calcium powder, if needed (see Tip)
4 1/2 teaspoons powdered pectin (see Tip)
1/2 teaspoon kosher salt (Diamond Crystal)

Steps:

  • Using a potato masher or fork, gently crush the plums in a large bowl to release some pulp and juices while keeping the fruit chunky. Toss with the sugar, then add the ginger and lemon zest and juice. Stir until the sugar dissolves. Measure the volume of your fruit mixture; you should have about 6 cups.
  • If your package of pectin comes with calcium powder, stir 1/4 teaspoon of the calcium powder into 1/4 cup water to dissolve. Set aside. Place the 4 1/2 teaspoons pectin in a stand blender, or have it measured and ready if using an immersion blender. Bring 1 cup water to a boil, then pour it into the stand blender and blend. (If using an immersion blender, add the pectin to the saucepan and blend.) The mixture should become very smooth and look like a soft gel. Stir the pectin mixture into the fruit until evenly combined, then stir in 4 teaspoons of the calcium water, if using. The jam should thicken and be softly set. Add the salt, stir and taste. Adjust after tasting with more teaspoons of lemon juice, if necessary, for a good balance of sweet and tart.
  • Transfer to clean airtight containers, cover and chill in the refrigerator for at least 24 hours and up to 2 weeks before serving. Or, store in the freezer for up to 3 months; defrost completely in the refrigerator before serving.

PLUM JAM WITH LIME AND GINGER



Plum Jam With Lime and Ginger image

Make and share this Plum Jam With Lime and Ginger recipe from Food.com.

Provided by Rita1652

Categories     Lime

Time 1h15m

Yield 8 8ounce jars

Number Of Ingredients 6

10 cups Italian plums, pitted and sliced in quarters
5 cups sugar
2 limes, juice of
2 limes, zest of (finely grated)
3 tablespoons grated gingerroot
1 teaspoon dried ginger

Steps:

  • Place all ingredients in pot and bring to a boil.
  • Boil rapidly to almost the jelling point.
  • This will be where you are stirring as it is still boiling for 15 minutes.
  • As it thickens make sure to stir so not to burn.
  • Ladle into sterilized jars leaving 1/4 inch head space.
  • Process 15 minutes in a boiling water bath.

Nutrition Facts : Calories 583.9, Fat 0.6, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 150, Fiber 3, Sugar 145.4, Protein 1.6

MICROWAVE GINGER PLUM JAM



Microwave Ginger Plum Jam image

This quick and easy jam makes only 2 1/2 cups. It makes a wonderful glaze for oven-roasted salmon. 3 cups of plums is about 10-12 plums. This recipe comes from the book Small Batch Preserving by Topp and Howard.

Provided by mary winecoff

Categories     Plums

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 4

3 cups purple plums, chopped
2 cups granulated sugar
4 teaspoons lemon juice
1/4 cup crystallized ginger, finely chopped

Steps:

  • Place plums and sugar in a deep 8-cup microwavable container.
  • Stir in lemon juice.
  • Microwave, uncovered on High for 7 minutes, stirring twice.
  • Add ginger; microwave, uncovered on High for 15 to 18 minutes or until mixture will form a gel, stirring every 4 minutes.
  • Ladle into sterilized jars and use the inversion method or water bath for 10 minutes.

Nutrition Facts : Calories 712.3, Fat 0.6, Sodium 0.1, Carbohydrate 183.3, Fiber 2.8, Sugar 179.7, Protein 1.4

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