Gingered Plum Jam Food

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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 JAM WITH LIME AND GINGER



Plum Jam With Lime and Ginger image

Make and share this Plum Jam With Lime and Ginger recipe from Food.com.

Provided by Rita1652

Categories     Lime

Time 1h15m

Yield 8 8ounce jars

Number Of Ingredients 6

10 cups Italian plums, pitted and sliced in quarters
5 cups sugar
2 limes, juice of
2 limes, zest of (finely grated)
3 tablespoons grated gingerroot
1 teaspoon dried ginger

Steps:

  • Place all ingredients in pot and bring to a boil.
  • Boil rapidly to almost the jelling point.
  • This will be where you are stirring as it is still boiling for 15 minutes.
  • As it thickens make sure to stir so not to burn.
  • Ladle into sterilized jars leaving 1/4 inch head space.
  • Process 15 minutes in a boiling water bath.

Nutrition Facts : Calories 583.9, Fat 0.6, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 150, Fiber 3, Sugar 145.4, Protein 1.6

PLUM & GINGER JAM RECIPE



Plum & Ginger Jam Recipe image

Delicious version of plum jam recipe spiced up with ginger and lemon.

Provided by Magdalena

Number Of Ingredients 4

1 kg plums
1 kg sugar (white or jam making sugar)
1 medium size fresh ginger (or 4 teaspoons of ground ginger (dry version))
1 lemon

Steps:

  • Cut all of the plums into halves and remove the stones. Add everything to a large saucepan and mix in the white sugar. Cover with a lid and leave for few hours (or overnight, if you like)
  • Add the ginger and juice from one lemon.
  • Place the saucepan on a low to medium heat and gently stir the jam until the sugar has dissolved completely.
  • Once the sugar has dissolved, raise the heat slightly and bring the jam to a boil for around ten minutes, or until the jam starts to get thicker.
  • Take the saucepan off the heat and test the jam to see if reached its setting point. The way to do this is to put a small teaspoon of the jam on a cold plate and if in about five minutes the jam firms up, its ready to be potted.
  • If the testing jam hasn't firmed up in 5 minutes on the plate, put the whole saucepan back onto the medium heat and continue boiling for another 5 minutes. Repeat the test and pot up when ready.

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.

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

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

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.

SUPERB ENGLISH PLUM PUDDING



Superb English Plum Pudding image

This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.

Provided by James Beard

Categories     Cake     Egg     Fruit     Dessert     Bake     Marinate     Steam     Christmas     Currant     Raisin     Spice     Cognac/Armagnac     Port     Sherry     Winter     House & Garden     Peanut Free     Tree Nut Free     Soy Free

Yield Each pudding serves 12

Number Of Ingredients 22

Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac
Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

Steps:

  • Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
  • Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
  • To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

BLACK PLUM & GINGER JAM (WITHOUT PECTIN)



Black Plum & Ginger Jam (Without Pectin) image

Making your own jam is a great way to preserve any in-season fruits that you may have lying around the house. This black plum and ginger jam is so easy and is made without pectin. The ginger gives the jam a wonderful little kick. It's soft, sweet, slightly tart, and spreads like a dream!

Provided by Cooking Creation

Categories     Plums

Time 35m

Yield 12 Oz

Number Of Ingredients 6

2 lbs black plums, pitted and chopped (about 6 plums)
1 cup sugar
1/2 lemon, juice of
1/2 lemon, zest of
1/2 teaspoon freshly grated ginger
1 pinch salt

Steps:

  • Place the chopped plums, sugar, lemon juice, lemon zest, ginger and salt in a medium sauce pan over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
  • Strain the mixture through a fine mesh sieve over a bowl, pressing down on the solids to extract as much juice as possible. Reserve the solids.
  • Return the strained juices to the sauce pan. Bring to a boil over medium-high heat, stirring frequently to avoid burning. Boil until a candy thermometer reads 220 degrees (the gel stage). Remove the pan from the heat. Stir in the reserved solids.
  • Transfer the jam to sterile jars, or freeze whatever jam you don't intend to use right away.
  • Enjoy!

Nutrition Facts : Calories 100, Fat 0.2, Sodium 13.1, Carbohydrate 25.5, Fiber 1.1, Sugar 24.2, Protein 0.5

TINY TIM'S PLUM PUDDING



Tiny Tim's Plum Pudding image

In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. -Ruthanne Karel, Hudsonville, Michigan

Provided by Taste of Home

Categories     Desserts

Time 2h30m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 20

1/2 cup butter, softened
3/4 cup packed brown sugar
3 large eggs, room temperature
3/4 cup dry bread crumbs
1/2 cup all-purpose flour
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 cans (15 ounces each) plums, drained, pitted and chopped
1-3/4 cups chopped dates
1 cup golden raisins
1 cup shredded carrots
1/2 cup dried currants
HARD SAUCE:
1/2 cup butter, softened
3 cups confectioners' sugar
1/4 cup dark rum or orange juice

Steps:

  • Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

Nutrition Facts : Calories 550 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 292mg sodium, Carbohydrate 98g carbohydrate (80g sugars, Fiber 5g fiber), Protein 5g protein.

PLUM PUDDING



Plum Pudding image

An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher.

Provided by domestic engineer

Categories     Desserts     Cobbler Recipes

Time 50m

Yield 6

Number Of Ingredients 9

12 plums, pitted and halved
1 cup white sugar
½ cup water
2 tablespoons tapioca
½ teaspoon ground cinnamon
2 ¼ cups all-purpose baking mix
3 tablespoons white sugar
⅔ cup milk
3 tablespoons margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
  • Raise oven temperature to 450 degrees F (230 degrees C).
  • In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.

Nutrition Facts : Calories 468 calories, Carbohydrate 86.1 g, Cholesterol 2.2 mg, Fat 13 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 640.7 mg, Sugar 54.8 g

EASY PLUM JAM



Easy plum jam image

This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes

Provided by Jane Hornby

Categories     Condiment, Snack

Time 1h

Yield Makes 3 x 450ml jars

Number Of Ingredients 6

2kg plums, stoned and roughly chopped
2kg white granulated sugar
2 tsp ground cinnamon
1 tbsp lemon juice
3 cinnamon sticks (optional)
knob of butter

Steps:

  • Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
  • Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
  • Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar

MICROWAVE GINGER PLUM JAM



Microwave Ginger Plum Jam image

This quick and easy jam makes only 2 1/2 cups. It makes a wonderful glaze for oven-roasted salmon. 3 cups of plums is about 10-12 plums. This recipe comes from the book Small Batch Preserving by Topp and Howard.

Provided by mary winecoff

Categories     Plums

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 4

3 cups purple plums, chopped
2 cups granulated sugar
4 teaspoons lemon juice
1/4 cup crystallized ginger, finely chopped

Steps:

  • Place plums and sugar in a deep 8-cup microwavable container.
  • Stir in lemon juice.
  • Microwave, uncovered on High for 7 minutes, stirring twice.
  • Add ginger; microwave, uncovered on High for 15 to 18 minutes or until mixture will form a gel, stirring every 4 minutes.
  • Ladle into sterilized jars and use the inversion method or water bath for 10 minutes.

Nutrition Facts : Calories 712.3, Fat 0.6, Sodium 0.1, Carbohydrate 183.3, Fiber 2.8, Sugar 179.7, Protein 1.4

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