tip

You’ll need about 2 lbs (1 kg) of plums (about 15 medium) for this recipe.

To remove pits from plums, cut in half through the stem and twist to separate the halves. Repeat, cutting the half that still has the pit in half, then twisting the stone from the center. This technique helps a lot when the pits are tightly imbedded in slightly underripe fruit.

Recipe Suggestion: Purée this jam to make a delicious plum sauce for dipping chicken fingers.
 

Ingredients

Directions

1. In a large, deep, heavy-bottomed pot, combine plums and water. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer for about 20 minutes or until softened. Stir in lemon juice and ginger. Bring to a full boil over high heat, stirring constantly.
2. Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Reduce heat to medium-high and boil rapidly, stirring often and reducing heat further as mixture thickens, for 10 to 12 minutes or until thickened. Test for setting point (for details, see page 19).
3. Remove from heat and skim off any foam.
4. Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight.
5. Process jars in a boiling water canner for 10 minutes (for details, see page 20). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.