Best Gingered Plum Jam Recipes

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

Ingredients

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

GINGERED PEAR-PLUM CHIA SEED JAM

Gingered Pear-Plum Chia Seed Jam image

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

Ingredients

1 pound ripe Bartlett pears (seeds and stem removed and diced)
1 pound ripe plums (halved, pits removed, diced)
1 pinky-sized piece ginger (peeled (about 1 tablespoon diced))
1/3 cup pure maple syrup* (or more to taste)
1/4 cup chia seeds

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.

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 »

#60-minutes-or-less #time-to-make #course #preparation #occasion #low-protein #healthy #5-ingredients-or-less #jams-and-preserves #condiments-etc #easy #low-fat #summer #stove-top #dietary #gifts #low-sodium #low-cholesterol #seasonal #low-saturated-fat #inexpensive #healthy-2 #low-in-something #equipment