Ingredients Jump to Instructions ↓

  1. 500g plums, halved and stoned

  2. 25g fresh root ginger, scraped to remove skin and coarsely grated

  3. 500g preserving sugar

Instructions Jump to Ingredients ↑

  1. You need a large heat resistant bowl, about 1.5L capacity. Jam cooks above 100C so Pyrex is best. Place plums, ginger and sugar in the bowl and heat on high until bubbling, about 6 minutes at 750W.

  2. Cook for 3 further minutes, then take out and stir.

  3. Place two saucers in the fridge to cool so you can test your jam a bit later to see whether it has reached setting point.

  4. Repeat step two, 4 more times. Your jam will have been boiling for a total of 15 minutes by now.

  5. Put three 250g jam jars in a cold oven without lids, and set the oven to heat to 150 C. I put them in a baking tin to make it easier to move them.

  6. Place a teaspoon of jam on the saucer and put it back in the fridge for 2 minutes. Remove it, and push the jam with your finger. If it wrinkles, your jam is ready. Great jam is firm enough to spread where you want it, but with a little liquid running from it.

  7. Remove the hot jars from the oven and spoon in the jam. Seal with jam pot covers or jar lids, boiled for 5 minutes.


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