About this recipe:Grated ginger adds a nice texture, as well as a gentle spicy flavour to tasty plum jam. I was amazed how easy and quick this jam is. Not much steam in the kitchen or washing up either.
25g fresh root ginger, scraped to remove skin and coarsely grated
500g preserving sugar
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Method Prep:10min › Cook:25min › Ready in:35min
You need a large heat resistant bowl, about 1.5L capacity. Jam cooks above 100C so Pyrex is best. Place plums, ginger and sugar in the bowl and heat on high until bubbling, about 6 minutes at 750W.
Cook for 3 further minutes, then take out and stir.
Place two saucers in the fridge to cool so you can test your jam a bit later to see whether it has reached setting point.
Repeat step two, 4 more times. Your jam will have been boiling for a total of 15 minutes by now.
Put three 250g jam jars in a cold oven without lids, and set the oven to heat to 150 C. I put them in a baking tin to make it easier to move them.
Place a teaspoon of jam on the saucer and put it back in the fridge for 2 minutes. Remove it, and push the jam with your finger. If it wrinkles, your jam is ready. Great jam is firm enough to spread where you want it, but with a little liquid running from it.
Remove the hot jars from the oven and spoon in the jam. Seal with jam pot covers or jar lids, boiled for 5 minutes.
If you are not a fan of ginger, the jam is great without it.
I don't have a microwave so made this in a saucepan and it worked fine. The end result was a wonderful deep red with big chunks of squishy plum. A little bit too sweet for my taste so I would increase the ratio of fruit to sugar next time, I also used slightly more ginger than the recipe suggests (40g) and it was just right (as a former ginger-hater I would say this is not too gingery!). A great combination of flavours. - 17 Dec 2011
I thought this was an excellent recipe - small quantities and very little cleaning up afterwards. The only changes I made were to decrease the sugar to 400g and to double the grated ginger root to 50g. Absolutely delicious!
I'd now like to experiment with other fruits to see if I can get the same great results. - 28 Sep 2012