Microwave Ginger Plum Jam Recipes

Steps:

• Place sugar, lemon juice and plums in a deep 8 cup microwavable container (I use a pyrex measure).
• Microwave, uncovered on High for 2 1/2 minutes, stir. REPEAT twice more.
• Microwave, uncovered, on High 15 - 18 minutes, STIRRING every 4 minutes until it will form a gel.
• Ladle into hot sterilized jars. Wipe rims, remove any air bubbles, add hot lids and rings.
• Process 5 minutes in boiling water bath.

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.

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.

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.

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.