Best 8 Gingery Plum Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're seeking a delightful and versatile addition to your culinary repertoire, look no further than gingery plum jam. This intensely flavorful jam is the perfect balance of sweet, tart, and spicy, making it a standout accompaniment to a wide range of dishes. Whether you're spreading it on toast, using it as a glaze for grilled meats, or stirring it into yogurt, gingery plum jam is sure to tantalize your taste buds. And the best part? With countless variations and recipes available, you'll never grow tired of this delectable creation. So, get ready to embark on a culinary journey as we explore the world of gingery plum jam and discover the secrets behind crafting this exceptional condiment.

Let's cook with our recipes!

PLUM JAM



Plum Jam image

Traditional and delicious homemade jam.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h50m

Yield 128

Number Of Ingredients 6

4 ½ cups pitted, chopped plums
½ cup water
7 ½ cups white sugar
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings

Steps:

  • Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 12.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 12.3 g

GINGERED PLUM JAM



Gingered Plum Jam image

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

2 1/2 lbs plums, finely chopped, unpeeled
3 cups sugar
3 tablespoons lemon juice
1 1/2 teaspoons grated fresh ginger
1 dash ground allspice

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

GINGER PLUM JAM



Ginger Plum Jam image

Adapted from The Complete Book of Small-Batch Preserving, by Ellie Topp and Margaret Howard. Makes about 3 cups.

Provided by Andrea

Categories     Pickles, Jams, Preserves

Time 45m

Number Of Ingredients 4

3 cups chopped purple plums (Number of plums varies depending on size.)
2 cups granulated sugar
4 teaspoons fresh lemon juice
1/4 cup finely chopped crystallized ginger

Steps:

  • 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.

Nutrition Facts : Calories 39 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

GINGERY PLUM JAM



Gingery Plum Jam image

Make and share this Gingery Plum Jam recipe from Food.com.

Provided by Mirj2338

Categories     Plums

Time 2h5m

Yield 4 cups

Number Of Ingredients 6

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

Steps:

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

PLUM AND GINGER JAM



Plum and Ginger Jam image

Pack in a jar the wonderful flavors of autumn with this plum and ginger jam recipe. Just four ingredients and less than one day of prep and cooking time.

Provided by Elaine Lemm

Categories     Jam / Jelly

Time 2h45m

Yield 15

Number Of Ingredients 4

2 pounds Victoria plums (or another plump variety, ripe and juicy)
2 pounds sugar (granulated )
1 lemon (juiced)
4 teaspoons ground fresh ginger

Steps:

  • Gather the ingredients.
  • Halve the plums, remove the stone and place the plum halves into a large ceramic bowl. Save 10 to 12 plum stones and discard the rest.
  • Sprinkle the plum halves with 4 tablespoons of the sugar.
  • Cover with a tea cloth and put to one side for 2 hours at room temperature, or preferably overnight in the fridge if you have the time. After a few hours, you will see the sugar has melted and the plums have rendered up plenty of juice. When this happens it is time to make the jam.
  • Place all the plums, the juices, the remaining sugar, and the ginger, if using, into a large, heavy-bottomed or preserving pan. Place over medium heat and stir until all the sugar has dissolved. Raise the heat until the jam begins to bubble and boil the mixture for approximately 10 minutes, stirring every 2 minutes to avoid the sugars sticking to the sides of the pan.
  • Put a clean saucer or tea plate into the freezer.
  • Crack the shells of the pits and remove the tiny kernels inside.
  • Place the kernels in a teacup and cover with boiling water for 1 minute.
  • Strain the kernels; the skin should come away from the kernel easily. Reserve.
  • After the jam has boiled for 10 minutes, take the saucer or plate from the freezer, take a small spoonful of the jam and place onto the saucer. Pop it into the fridge for 5 minutes. Push the edge of the jam on the saucer and if it "wrinkles" the jam is ready. If not, continue to boil on high heat. Repeat the jam setting test until the jam shows "wrinkles" when pushed.
  • Once the jam is ready, turn off the heat but do not remove from burner. Leave it to stand for approximately 10 minutes.
  • Take your hot, sterilized jam jars one by one and, using a jug and a funnel, carefully fill to the neck of the jar.
  • Once all the jars are filled, divide the kernels between the jars.
  • Cover the surface of the jam in the jar with a wax disc-this will help prevent mold forming during storage. Seal the jar with a tight-fitting lid or a cellophane disc secured with an elastic band. Leave to cool.

Nutrition Facts : Calories 265 kcal, Carbohydrate 68 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 67 g, Fat 0 g, ServingSize 1 jar (15 servings), UnsaturatedFat 0 g

RHUBARB-PLUM JAM



Rhubarb-Plum Jam image

Rhubarb and plums combine to make a delicious jam that's great as a jam or a topping on ice cream! With an overabundance of plums I decided to tweak my rhubarb jam recipe on this site and the results were well received by my picky jam eaters. Enjoy!

Provided by thowlett1959

Time 13h20m

Yield 96

Number Of Ingredients 6

2 ½ pounds chopped rhubarb
2 ½ pounds Italian prune plums
3 cups white sugar, or more to taste
⅔ cup orange juice
⅓ cup water
2 teaspoons grated orange zest, or more to taste

Steps:

  • Combine rhubarb, plums, sugar, orange juice, water, and orange zest in a saucepan over medium heat; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
  • Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 32.9 calories, Carbohydrate 8.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 7.7 g

PLUM FREEZER JAM WITH CARDAMOM AND GINGER



Plum Freezer Jam With Cardamom and Ginger image

Provided by Katherine Sacks

Categories     Condiment/Spread     Ginger     Kid-Friendly     Plum     Small Plates

Yield 3 1/2 cups

Number Of Ingredients 7

3 1/3 cups coarsely chopped plums (from about 1 1/4 pounds)
1 (1-inch) piece ginger (about 1 1/2 ounces)
1 1/3 cups sugar
1/4 cup Ball® RealFruit® Instant Pectin
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom

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.

PLUM-GINGER FREEZER JAM



Plum-Ginger Freezer Jam image

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

3 pounds ripe but firm plums, pitted and cut into 1-inch pieces (about 5 cups)
1 cup superfine sugar
2 tablespoons scrubbed, grated fresh ginger
2 tablespoons lemon zest (from 4 lemons)
2 tablespoons lemon juice, plus more to taste
1/4 teaspoon calcium powder, if needed (see Tip)
4 1/2 teaspoons powdered pectin (see Tip)
1/2 teaspoon kosher salt (Diamond Crystal)

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.

Tips:

  • Choose ripe, flavorful plums. Look for fruits that are deep in color and slightly soft to the touch.
  • Use a variety of plums. This will give your jam a more complex flavor. Some good options include Santa Rosa, Black Beauty, and Damson plums.
  • Add other fruits or spices to your jam. This is a great way to customize the flavor to your liking. Some popular additions include ginger, lemon juice, and cinnamon.
  • Use a candy thermometer to ensure that your jam reaches the proper consistency. The ideal temperature is 220°F (105°C).
  • Process your jam in a boiling water bath. This will help to seal the jars and prevent spoilage.

Conclusion:

Plum jam is a delicious and versatile condiment that can be enjoyed on toast, sandwiches, or even ice cream. It's also a great way to use up ripe plums. With a little effort, you can easily make your own plum jam at home. So next time you have a bunch of plums, give this recipe a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #condiments-etc     #fruit     #holiday-event     #kosher     #vegan     #vegetarian     #stove-top     #dietary     #gifts     #christmas     #gluten-free     #seasonal     #oamc-freezer-make-ahead     #rosh-hashana     #free-of-something     #pitted-fruit     #plums     #equipment     #number-of-servings     #4-hours-or-less

Related Topics