Spice up your preserves with a touch of warmth and sweetness! Try making plum jam with ginger and cinnamon for a delightful twist on a classic favorite. The juicy plums combined with aromatic ginger and cinnamon create a jam that's perfect for spreading on toast or using in your favorite recipes. Here's how to make it:
Plum Jam with Ginger and Cinnamon
Ingredients:
- 4 cups plums, pitted and chopped
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon ground cinnamon
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
-
Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
-
Prepare the Plums: Wash, pit, and chop the plums. You should have about 4 cups of chopped plums.
-
Cook the Plums: In a large pot, combine the chopped plums and lemon juice. Cook over medium heat, stirring occasionally, until the plums start to break down and release their juices, about 10-15 minutes.
-
Add Ginger and Cinnamon: Stir in the grated ginger and ground cinnamon. Cook for another 5 minutes to let the flavors meld.
-
Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
-
Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
-
Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
-
Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
-
Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
-
Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
