What could be better than a delicious jar of plum jam… well, a delicious jar of home made, home grown plum and ginger jam that’s what.
When we first moved to our home, we were gifted with some fruit trees. This year is the first year we have had more than a handful of plums and I was so excited! Admittedly, I probably gave the neighbours a good laugh when I was out in my rain coat collecting plums in my Kenwood bowl during the beginnings of a thunderstorm – but I was so worried my well looked after crop was about to be wiped out that I didn’t really care.
After an evening of collecting plums, my next dilemma was what to do with them all! We had a real abundance of them (my 6.7 litre Kenwood bowl was overflowing!) and much as we love fresh fruit, there was no way we would consume all of those plums ourselves.
A phone call to Mum and a jam making session was arranged.
We ended up making two batches, one with and one without ginger – I prefer the added warmth of ginger but you can leave it out if you prefer.
4lb (1.8kg) of fresh plums, stones removed
4lb (1.8kg) granulated sugar
¾ pint (425ml) Water
1tsp lemon juice
2inches of fresh ginger
7oz (200g) of crystallised ginger
Wash the plums thoroughly in batches and pat them dry before using.
Cut up the plums into halves or quarters, depending on how large they are and how chunky you like your jam!
Put the plums and water in a large saucepan and bring to a simmer to soften the fruit.
Crush the ginger using a wooden spoon, wrap in muslin and tie to the saucepan handle.
Warm the sugar in a large bowl in an oven, this helps it dissolve more quickly and doesn’t alter the temperature of the jam as much as adding cold sugar.
Pour the warmed sugar over the plums and mix it in, keep stirring and making sure the sugar is dissolved quickly. Add the lemon juice and keep stirring.
Boil the jam for 5 minutes and then test the set by pouring a small amount of the jam onto a cooled saucer. Leave the jam to cool for a few minutes and then push the jam to see if a skin forms and crinkles. If it does, Yay! Your jam is ready. If not – back to the heat and boil for another 5 minutes and test it again.
Sterilise some jam jars at this point, they should still be warm when you pour the jam into them
Add the crystallised ginger and give one last stir. Turn the heat off and leave the jam to sit for 15 minutes to stop the fruit from rising to the top of the jam jars.
Pour the jam into clean, dry, hot jars, filling to as close to the top as possible. Pop a wax disk on the top and seal the lids as soon as possible.
Leave to cool and then label.
The fiery ginger mixed with sweet plums is delicious, especially when paired with some clotted cream on a fruit scone (or two!)
Do you have a favourite jam flavour combination? How would you use some fresh plums?
If you try this plum and ginger jam recipe, let me know how it goes.
Feel free to pin, share and comment 😊
P.S Thank you to my fabulous Mum for letting me steal all her jam making equipment, invading her kitchen and for putting up with me taking 100’s of photos during our jam making session 🙂