|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 1g||4%|
|Total Sugars 67g|
|Vitamin C 10mg||50%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Plums belong to the family of fruits known as stone fruits, for the inside pit that resembles a little stone. They're very rich in antioxidants and vitamins and considerably low in calories, plus the kernel inside the pit has a nutty taste that adds another layer of flavor. Many preserves use the noyaux technique, which means including the pits, and our recipe is no exception to this traditional addition.
If you have too many plums on your hands, or simply love their taste, why not pack some of their mild, beautiful flavors for it to last through the winter? This plum jam with ginger gives the jam a lovely, warm taste, and it's beautiful to use on toast, to fill cakes and cookies, or to top a scoop of vanilla ice cream.
2 pounds Victoria plums, or another plump variety, ripe and juicy
2 pounds sugar
1 lemon, juiced
4 teaspoons grated fresh ginger
Steps to Make It
Gather the ingredients.
Halve the plums, remove the stone and place the plum halves into a large ceramic bowl. Save 10 to 12 plum stones and discard the rest.
Sprinkle the plum halves with 4 tablespoons of the sugar.
Cover with a tea cloth and put to one side for 2 hours at room temperature, or preferably overnight in the fridge if you have the time. After a few hours, you will see the sugar has melted and the plums have rendered up plenty of juice. When this happens it is time to make the jam.
Place all the plums, the juices, the remaining sugar, and the ginger, if using, into a large, heavy-bottomed or preserving pan. Place over medium heat and stir until all the sugar has dissolved. Raise the heat until the jam begins to bubble and boil the mixture for approximately 10 minutes, stirring every 2 minutes to avoid the sugars sticking to the sides of the pan.
Put a clean saucer or tea plate into the freezer.
Crack the shells of the pits and remove the tiny kernels inside.
Place the kernels in a teacup and cover with boiling water for 1 minute.
Strain the kernels; the skin should come away from the kernel easily. Reserve.
After the jam has boiled for 10 minutes, take the saucer or plate from the freezer, take a small spoonful of the jam and place onto the saucer. Pop it into the fridge for 5 minutes. Push the edge of the jam on the saucer and if it "wrinkles" the jam is ready. If not, continue to boil on high heat. Repeat the jam setting test until the jam shows "wrinkles" when pushed.
Once the jam is ready, turn off the heat but do not remove from burner. Leave it to stand for approximately 10 minutes.
Take your hot, sterilized jam jars one by one and, using a jug and a funnel, carefully fill to the neck of the jar.
Once all the jars are filled, divide the kernels between the jars.
Cover the surface of the jam in the jar with a wax disc—this will help prevent mold forming during storage. Seal the jar with a tight-fitting lid or a cellophane disc secured with an elastic band. Leave to cool.
- The jam can be stored for up to a year in a cool, dark place.