Gingery Plum Jam

Mirj's Note:

This is my gingery variation on my neighbor's recipe.

• Total Time: 2 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 4 cups

• 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

Directions:

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

Reviews

[Louise in Montreal]

This is a wonderful recipe. I doubled it since I had more fruits and given in the recipe and I used the minced ginger already prepared for sushis. The taste is out of this world, deliciously tickeling the buds with ginger and lemon. From now on, I will use this recipe for my plum jams. Thanks Mirj! Addition: I presented it at a local fair and it won 3rd prize. Thought that you would like to know.

[Sharon123]

Mirj, really love your jam! What a perfect way to use up plums! The ginger and lemon give this just the zip it needs! Thanks for a lovely recipe!

[Gluten-free living]

Love the flavors! Had a batch of plain plum jam that wasn't very flavorful, so I simmered it with some fresh ginger and lemon zest and WOW does it taste good now. My original recipe was similar to this one, but I didn't add any water. Thanks for a great recipe!