Gingery Plum Jam

Cooking Light
4 cups (serving size: 1 tablespoon)


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4 pounds 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) strips julienne-cut lemon rind


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.

Created date

July 1998

Nutritional Information

Calories 51
Caloriesfromfat 4 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 12.9 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 0.0 mg
Calcium 1 mg