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
How to Make It
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.
This jam was delicious! I had to substitute ground ginger for fresh and orange peel for the lemon peel because that was what I had on hand. I had reduced the amount of suger due to preference but next time I will reduce it further. It was still a bit too sweet for me.
This jam is AMAZING! I made the jam yesterday and brought it to a family gathering with a loaf of homemade bread - there weren't any leftovers! They liked it so much, I am making two more batches today!
The only things I changed are that I reduced the ginger by 1/2 (wanted the taste of the plums in the forefront) and omitted the lemon peel (didn't have any lemons).
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