Ingredients with Measurements:
- 2 pounds green plums, pitted and chopped
- 1 cup granulated sugar
- 1/4 cup fresh ginger, peeled and grated
- 1/4 cup lemon juice
- 1/4 teaspoon salt
Special equipment needed:
- Large pot
- Wooden spoon
- Canning jars with lids and bands
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the chopped green plums, sugar, grated ginger, lemon juice, and salt.
2. Cook the mixture over medium heat, stirring occasionally, until the sugar has dissolved.
3. Increase the heat to high and bring the mixture to a boil.
4. Reduce the heat to medium-low and simmer the jam for 30-40 minutes, stirring occasionally, until it thickens and reaches a jam-like consistency.
5. Remove the pot from the heat and let the jam cool for 5-10 minutes.
6. Ladle the jam into sterilized canning jars, leaving 1/4 inch of headspace.
7. Wipe the rims of the jars with a clean, damp cloth, and place the lids and bands on top.
8. Process the jars in a water bath canner for 10 minutes.
9. Remove the jars from the canner and let them cool on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
Makes about 4 cups of jam
Nutritional information:
Calories: 50 per tablespoon
Total Fat: 0g
Sodium: 15mg
Total Carbohydrates: 13g
Dietary Fiber: 0g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- Green plums can be substituted with other tart fruits such as green apples or rhubarb.
- Lemon juice can be substituted with lime juice or orange juice.
- Fresh ginger can be substituted with ground ginger.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Substitute some of the sugar with honey for a more natural sweetness.
- Add a splash of rum or brandy for a boozy twist.
Tips and tricks:
- Use a potato masher or immersion blender to break down any large chunks of fruit.
- To test if the jam has reached the desired consistency, place a small amount on a plate and let it cool. If it sets and wrinkles when pushed with a finger, it's ready.
- Sterilize the canning jars by boiling them in a large pot of water for 10 minutes.
Storage instructions:
Store the jars of jam in a cool, dark place for up to 1 year.
Reheating instructions:
To reheat the jam, place the desired amount in a small saucepan and heat over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the jam in a small dish with a spoon, or spread it on toast or scones.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon.
Pairings:
Serve the jam with cheese and crackers, or use it as a glaze for roasted meats.
Suggested side dishes:
Serve the jam with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the jam is too runny, return it to the pot and simmer for a few more minutes until it thickens.
- If the jam is too thick, add a splash of water or lemon juice and stir until it reaches the desired consistency.
Food safety advice:
- Always use clean, sterilized equipment when canning.
- Follow proper canning procedures to prevent the growth of harmful bacteria.
Food history:
Jam-making has been a popular way to preserve fruit for centuries, dating back to ancient times.
Flavor profiles:
This jam has a tart and sweet flavor with a spicy kick from the ginger.
Serving suggestions:
Serve the jam as a condiment with breakfast or brunch dishes, or use it as a glaze for meats.
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