PLUM-GINGER FREEZER JAM
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
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.
GINGERED PLUM JAM
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
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
GINGERED PEAR-PLUM CHIA SEED JAM
Summer plums, fall pears, and a nice little spicy hit of ginger. This healthier jam is naturally sweetened with a small amount of pure maple syrup (or honey) and thickened with superpowered chia seeds. Perfect for the freezer - if you can stop eating it long enough to tuck some away!
Provided by Kare for Kitchen Treaty
Number Of Ingredients 5
Steps:
- Set a medium-large saucepan over medium-high heat. Add pears, plums, ginger, and 1/3 cup maple syrup. Heat until boiling and reduce heat to medium. Cook, stirring frequently, until the fruit has cooked down and liquified, 25-30 minutes. Carefully mash any remaining chunks of fruit with a potato masher or fork. Taste and add additional syrup, if desired, until the jam reaches the sweetness level that you prefer. Stir in chia seeds and cook for another minute. Remove from heat and let cool enough to pour into lidded jars. Keeps in the refrigerator for up to 2 weeks, or freeze for 2-3 months.
PLUM JAM WITH LIME AND GINGER
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
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
EASY PLUM JAM
This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes
Provided by Jane Hornby
Categories Condiment, Snack
Time 1h
Yield Makes 3 x 450ml jars
Number Of Ingredients 6
Steps:
- Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
- Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
- Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
PLUM FREEZER JAM WITH CARDAMOM AND GINGER
Provided by Katherine Sacks
Categories Condiment/Spread Ginger Kid-Friendly Plum Small Plates
Yield 3 1/2 cups
Number Of Ingredients 7
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.
More about "gingered plum jam recipes"
GINGER PLUM JAM RECIPE - ANDREA MEYERS
From andreasrecipes.com
Reviews 10Category Pickles, Jams, PreservesCuisine AmericanTotal Time 45 mins
- 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.
PLUM & GINGER JAM RECIPE – PRACTICAL FRUGALITY
From practicalfrugality.com
Cuisine BritishEstimated Reading Time 6 mins
- 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)
- 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.
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