Plum ginger jam

    50 min

    The usual spice of choice for plum jam is cinnamon, this recipe with fresh root ginger and rosemary is different and delicious. The jam is also great paired with cheese.

    32 people made this

    Makes: 2 larger jars of 3-4 small ones

    • 500g caster sugar
    • 1kg plums
    • 2 lemons, juiced
    • 1 (5cm) piece root ginger, peeled and grated
    • 2 fresh rosemary sprigs, tied into a piece of cheesecloth

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Wash plums, cut in half and remove stones. Cut plums into 2cm pieces.
    2. In a large heavy pot combine plums, sugar and lemon juice. Bring to the boil whilst stirring constantly.
    3. Add ginger and rosemary. Boil for 30 minutes whilst stirring constantly.
    4. After 30 minutes place a small spoonful of jam on a cold plate. If after a minute or so. it sets, the jam is ready, if not, continue to cook a few minutes longer and test again.
    5. Remove from the hob and take out the muslin bag.
    6. Pour jam immediately into sterilised jars, close tightly with a lid and turn them upside down. Let cool.
    7. Once the jars are cooled down, turn the over again and store in a cool dark place.

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