Sara's easy microwave plum and ginger jam

    35 min

    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.

    Glamorgan, Wales, UK
    128 people made this

    Serves: 20 

    • 500g plums, halved and stoned
    • 25g fresh root ginger, scraped to remove skin and coarsely grated
    • 500g preserving sugar

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. 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.
    2. Cook for 3 further minutes, then take out and stir.
    3. 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.
    4. Repeat step two, 4 more times. Your jam will have been boiling for a total of 15 minutes by now.
    5. 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.
    6. 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.
    7. 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.

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    Reviews in English (9)


    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


     -  21 Dec 2010


    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