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plum and ginger jam on toast with a cut fresh plum next to it.

Easy Plum and Ginger Jam

This plum and ginger jam is easier than most because it doesn't use pectin, you don't need to peel the plums, and with this small-batch method you don't need to devote your entire weekend to making it!
4.10 from 10 votes
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Uncategorized
Servings 5 250 ml jars
Calories 300 kcal

Ingredients
  

  • 2 kilograms plums
  • 600 grams granulated sugar
  • 100 grams fresh ginger

Instructions
 

  • Wash, pit, and roughly chop the plums, and add them to the pot.
  • Add the sugar and the ginger to the pot and toss with the chopped plums to combine.
  • Allow the plums and sugar to hang out together for an hour or so to draw out the plum juices and create a syrupy environment in the pot.
  • Put the pot on the stove and bring the mixture to a boil over high heat. Reduce the temperature to medium-high and cook, stirring, for 45 minutes to 1.5 hours until the mixture reaches 220 F.
  • Meanwhile, sterilize the jars and lids by placing them in a large pot lined with a cloth or tea towel and covering them with water. Place the lid on the pot and bring the water/jars/lids to a boil, then reduce the heat to a simmer and allow the jars to “cook” for 15 minutes. Keep warm until ready to use.
  • When your jam is gelled and your jars are sterilized, carefully remove the jars from the water using the tongs (use caution) or a jar lifter (a much safer option).
  • Carefully fill each jar leaving a centimetre of air in the top of each jar. Close very tightly with the lids. (Use a tea towel to hold the jar so you can really get it tight!)
  • Carefully lower the jars back into the hot water in the sterilizing pot. Bring the water back to a boil then reduce the heat to simmer/steam the sealed jars for 15 minutes.
  •  Remove the jars from the simmering water. Double check that the lids are on tight, and set them upside down on a tea towel until cool.
  • Slap on a label with the date and store in a cool dry place for the fall and winter.

Notes

  • This recipe yields approximately 1250 millilitres (5 cups) of jam. Depending on the size of jars you are using, you will either get 5 small or 3 medium-large sized jars.
  • You will most likely have a small amount of jam left that doesn't fit into one of your jars. Just pour it into a small container or partially fill another jar and keep it in the fridge. You'll use that one first.
  • Nutrition

    Calories: 300kcal
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