Plum season is here, and I have so many over ripe plums sitting around from a big farmer's market shopping spree, that I have decided to make my delicious plum ginger jam. Last year I made huge batches of this, that Baby Zand and I devoured it with our morning oatmeal.
I like my jam to be on the chunky side, so I usually will cook it down, and then not mill or process it any further. If you like it on the smoother side, you can transfer it to a food processor, process it until smooth, then return to the pot to finish cooking. Just make sure you wait a little bit before you transfer it to the food processor, so it doesn't burn through it. Let it cool slightly, process it, then cook it again to place in jars.
We usually finish this within one week, so I don't even bother to sterilize the jars. If you want to keep this for longer, or maybe want to give it away to someone, I highly recommend you sterilize your jars by placing them in a big pot of boiling water for 10 minutes before filling them with the jam. If you then want to store this at room temperature, follow your jars' instructions to boil them once they have been filled. This will create a seal on the jars, which will make sure you are able to store the jam at room temperature. Honestly, that is way too much work for me, so I just put it in the fridge and eat it within the next 2 months.
Preparation time: 45 minutes
Makes 2 cups:
3-4 plums (about 500g/ 18oz), pitted and quartered
⅓ cup maple syrup
1 ½ Tbsp finely grated ginger
zest and juice of 1 organic lemon (or check out how to clean your conventional waxed lemon here!)
Place all ingredients in a wide pot over medium heat, and let the cooking begin.
As the pot will start to heat up, water will come out of the plums, and you will see some steam forming. This is great, since you want all the water to evaporate. The plums will start to fall apart as they continue to cook. This takes about 30 minutes.
To check if your jam is done (this is totally not scientific by the way as real jam making requires you to test it with frozen spoons) dip a spoon into the jam, lift it, and it should be sticky and not runny. Just eyeball it!
Fill into sterilized jars (or not, see above), and keep in fridge for up to 2 months.
Happy plum picking