Ingredients with Measurements:
- 4 pounds of plums, pitted and chopped
- 2 cups of granulated sugar
- 1 tablespoon of grated fresh ginger
- 1 teaspoon of ground allspice
- 1/4 cup of lemon juice
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the plums, sugar, ginger, allspice, and lemon juice. Stir to combine.
2. Bring the mixture to a boil over high heat, stirring occasionally.
3. Reduce the heat to medium-low and simmer for 45-60 minutes, stirring occasionally, until the mixture thickens and reaches the desired consistency.
4. While the jam is cooking, prepare the canning jars and lids by sterilizing them in boiling water for 10 minutes.
5. Once the jam has thickened, remove it from the heat and use a bubble remover tool to remove any air bubbles.
6. Using a canning funnel, ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace.
7. Wipe the rims of the jars with a clean, damp cloth, then place the lids and bands on the jars.
8. Using a jar lifter, place the jars in a water bath canner filled with boiling water. Process for 10 minutes.
9. Remove the jars from the canner and let them cool on a towel-lined countertop for 24 hours.
10. After 24 hours, check the seals on the jars. If the lids are concave and do not move when pressed, the jars are properly sealed. If any jars did not seal properly, refrigerate and use within a few weeks.
Time:
Preparation time: 20 minutes
Cooking time: 45-60 minutes
Total time: 1 hour 20 minutes - 1 hour 40 minutes
Temperature:
Boiling water bath canner: 212°F (100°C)
Serving size:
This recipe makes about 6-8 half-pint jars of jam.
Nutritional information:
Serving size: 1 tablespoon
Calories: 40
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total carbohydrates: 10g
Dietary fiber: 0g
Sugars: 10g
Protein: 0g
Substitutions for ingredients:
- Plums: You can substitute other stone fruits, such as peaches or apricots, for the plums.
- Sugar: You can use honey or maple syrup instead of granulated sugar.
- Ginger: You can use ground ginger instead of fresh ginger.
- Allspice: You can use cinnamon or nutmeg instead of allspice.
Variations:
- Plum and vanilla jam: Add a vanilla bean or vanilla extract to the jam mixture.
- Plum and cardamom jam: Add ground cardamom to the jam mixture.
- Plum and orange jam: Add orange zest and juice to the jam mixture.
Tips and tricks:
- Use a candy thermometer to ensure the jam reaches 220°F (104°C) before canning.
- Use a wide-mouthed pot to ensure the jam cooks evenly and doesn't burn.
- Stir the jam occasionally to prevent sticking and burning.
- Use a jar lifter to safely remove the jars from the water bath canner.
- Label and date the jars before storing them.
Storage instructions:
Store the sealed jars in a cool, dark place for up to 1 year.
Reheating instructions:
To use the jam, simply open a jar and spoon out the desired amount. You can heat the jam in a saucepan over low heat if you prefer it warm.
Presentation ideas:
Serve the plum jam with ginger and allspice on toast, scones, or biscuits. You can also use it as a glaze for meats or as a topping for ice cream.
Garnishes:
Garnish the jam with fresh mint leaves or a sprinkle of cinnamon.
Pairings:
Pair the plum jam with ginger and allspice with a cup of tea or coffee.
Suggested side dishes:
Serve the jam with fresh bread, croissants, or muffins.
Troubleshooting advice:
- If the jam is too runny, cook it for a few more minutes until it thickens.
- If the jam is too thick, add a little water or lemon juice to thin it out.
Food safety advice:
- Always use clean, sterilized jars and utensils when canning.
- Follow proper canning procedures to prevent the growth of harmful bacteria.
- Discard any jars that did not seal properly.
Food history:
Jam-making has been a popular way to preserve fruit for centuries. The addition of spices, such as ginger and allspice, adds depth and complexity to the flavor of the jam.
Flavor profiles:
The plum jam with ginger and allspice has a sweet and tangy flavor with a hint of warmth from the ginger and allspice.
Serving suggestions:
Serve the plum jam with ginger and allspice as a condiment or topping for a variety of dishes, from breakfast to dessert.
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