Best 6 Plum Red Pear And Ginger Jelly Recipes
When the weather outside turns frightful, there's nothing quite like a warm and comforting cup of tea. A steaming mug filled with the inviting aroma of freshly brewed tea, perhaps accompanied by a sweet and delectable treat, can help soothe the soul and transport you to a moment of tranquility. If you're looking for a delightful treat to complement your favorite tea, consider trying a homemade plum, red pear, and ginger jelly. This unique and flavorful jelly is easy to make and utilizes a combination of sweet plums, crisp red pears, and zesty ginger to create a taste sensation that will tantalize your palate.
Check out the recipes below so you can choose the best recipe for yourself!
PLUM-KISSED PEAR JAM
"Years ago, when I complained my pear jam was bland, an aunt suggested that I add plum pulp to my next batch," recalls Margaret Zickert from Deerfield, Wisconsin. "I did...and then I won the grand prize in a recipe contest with the thick tasty results!"
Provided by Taste of Home
Time 30m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- In a kettle, combine pears and plums. Stir in pectin. Bring to full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. , Pour into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate or freeze.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
GINGERED PEAR-PLUM CHIA SEED JAM
Summer plums, fall pears, and a nice little spicy hit of ginger. This healthier jam is naturally sweetened with a small amount of pure maple syrup (or honey) and thickened with superpowered chia seeds. Perfect for the freezer - if you can stop eating it long enough to tuck some away!
Provided by Kare for Kitchen Treaty
Number Of Ingredients 5
Steps:
- Set a medium-large saucepan over medium-high heat. Add pears, plums, ginger, and 1/3 cup maple syrup. Heat until boiling and reduce heat to medium. Cook, stirring frequently, until the fruit has cooked down and liquified, 25-30 minutes. Carefully mash any remaining chunks of fruit with a potato masher or fork. Taste and add additional syrup, if desired, until the jam reaches the sweetness level that you prefer. Stir in chia seeds and cook for another minute. Remove from heat and let cool enough to pour into lidded jars. Keeps in the refrigerator for up to 2 weeks, or freeze for 2-3 months.
PEAR AND GINGER JAM
Steps:
- Place a couple of saucers into the freezer and sterilise your jars; I do this by washing them in hot, soapy water, rinsing well then placing the jars, and their lids, in the oven on a low heat until needed.
- Place the pears, apples, lemon zest and juice, ginger and water into a deep, heavy bottomed saucepan. Bring up to a simmer and simmer gently for about 15 minutes, until the fruit is tender.
- Stir in the sugar and stem ginger and heat gently until the sugar has completely dissolved.
- Turn up the heat and cook at a rapid boil for about 10 minutes, or until it reaches 105C on a thermometer; stir regularly to prevent it from catching on the bottom.
- Remove from the heat and place a teaspoonful of the jam on one of the cold saucers; pop it in the fridge for a minute then push at it with a finger, if the surface of the jam wrinkles then it is ready; if not then return the pan to a rapid boil for another five minutes then remove from the heat and check again.
- Allow the jam to cool for 5-10 minutes, then ladle it into hot sterilised jars, seal and allow to cool. Once opened keep refrigerated.
GINGERY PLUM JAM
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
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 JELLY
Raw plums right from the tree to make jelly that will keep in a home canning jar on the pantry shelf until opened. If processing for canning then mixture should be a bit watery. The canning process will thicken the jelly.
Provided by Shady Acres Cooking
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 5
Number Of Ingredients 3
Steps:
- Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
- Meanwhile, inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Remove jelly from the heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 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 finger-tight.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and 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 15 minutes. Remove jars from water bath and tighten rings.
- Place jars on a towel to cool until lids pop. Press lids to confirm the seal.
Nutrition Facts : Calories 723.7 calories, Carbohydrate 185.9 g, Fat 0.6 g, Fiber 3.2 g, Protein 1.6 g, Sodium 1.4 mg, Sugar 182.4 g
GINGERED PLUM JAM
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
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
Tips:
- Use a variety of plums, such as red plums, black plums, and yellow plums, to create a more complex flavor profile.
- If you don't have fresh ginger, you can use ground ginger. Just be sure to use half the amount, as ground ginger is more concentrated.
- To test if the jelly is ready, place a small spoonful on a cold plate. If it wrinkles when you push your finger across it, it is ready.
- Store the jelly in a cool, dark place for up to 6 months.
Conclusion:
Plum, red pear, and ginger jelly is a delicious and versatile condiment that can be enjoyed on toast, crackers, or cheese. It is also a great way to use up leftover plums and pears. With its beautiful color and unique flavor, this jelly is sure to impress your friends and family.
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