Plum and Ginger Jam

posted by pwhayes 06-03-99 5:44 PM

Plum and Ginger Jam

1.4 kg (3 lb) plums, quartered and stoned
Juice of 1 lemon
1.4 kg (3 lb) preserving sugar
4 pieces of stem ginger, finely chopped

The stem ginger gives this jam an unusual and very refreshing tang.

Place the plums in a preserving pan with 600 ml (1 pt) water and lemon juice. Heat gently for about 10 minutes, until the plums have softened a little but still retain their shape. Stir in the sugar and heat gently until it has dissolved completely. Raise the heat and boil rapidly for about 30 minutes, or until the setting point has been reached - 105ļC (220ļF) on a sugar thermometer.

If you donít have sugar thermometer, spoon a little jelly on to a cooled plate and let it cool. If ready, it should wrinkle when you push the surface with a finger. Donít let the jam go on boiling while you test the temperature.

Scoop off any scum that may have formed on top of the jam, then stir in the chopped stem ginger. Pour into clean, warmed jars, cover the top of each with a waxed paper circle and allow to cool completely before covering and sealing. Label the jars and store in a cool place, such as a larder, until required.

Using the same method, as above, you can also make jam from other fruits. Youíll need 1.4 kg (3 lb) of a mixture of any soft fruit such as apricots, strawberries, raspberries or blackberries.

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