June 9, 2014

Black Plum & Ginger Jam (Without Pectin)

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!  

Yields 12 oz

  • 2 lb black plums (about 6 plums), pitted and chopped
  • 1 c sugar 
  • Juice of 1/2 lemon
  • Zest of 1/2 lemon 
  • 1/2 tsp freshly grated ginger
  • Pinch of salt


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.  


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