Plum Jam With Lime And Ginger Food

PLUM JAM WITH LIME AND 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.

STONE FRUIT JAM

Steps:

• Toss fruit and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes or up to overnight, tossing periodically to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
• Place a small plate in the refrigerator to chill. (You'll use this later.)
• Bring the fruit to a strong simmer over medium heat until the skins burst and the juices start to boil, 10 to 15 minutes. If using a vanilla bean as an add-in, put it in the pot now.
• Increase the heat to medium-high. Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes. How much it breaks down will depend on the type of fruit and how ripe it is. (For example, peaches are likely to retain their shape, while plums and apricots will break down almost entirely.)
• As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
• When the jam reaches a slow, thick boil, add lemon juice and any of the add-ins (see note). Continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it a few minutes more.
• Remove from heat, and pick out vanilla bean, if you added it earlier. Divide between jars, leaving 1/4 inch of space at the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.

PLUM FREEZER JAM WITH CARDAMOM AND GINGER

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 AND GINGER JAM

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.

PLUM & GINGER JAM RECIPE

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

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

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.

EASY PLUM JAM

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.

LIME JAM WITH GINGER AND VANILLA

Steps:

• Press out as many limes as needed to get 1.5 cups lime juice and pulp. Don't discard the fruit flesh, because it adds much to the consistency.
• Grate the peel from as many limes as needed to get 1.5 teaspoons of finely grated lime peel.
• Cut the vanilla beam lenghtwise and scrap off the seed. Add the seeds to the grated lime peel and set aside.
• Put juice and white wine into suited pot.
• Add gelling sugar, the vanilla bean halves and freshly grated ginger. Mix.
• Over medium high heat bring the lime mixture to a boil stirring constantly. Then boil for another 5 minutes stirring all the time.
• Remove from heat and remove the vanilla beans. Add vanilla seeds and grated lime peel. Mix.
• Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
• NOTE on limes: I use not the juice but also the fruit flesh (pulp) here. If you don't like the fruit flesh use the juice only.
• NOTE on "Dr. Oetker's Gelling Sugar 1:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "1:1" gelling sugar already contains pectin. If you can't get it, you could also use your method to make this jam.

BLACK PLUM & GINGER JAM (WITHOUT PECTIN)

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!