This was my first attempt at making jam and I love how it turned out! The plums, from our CSA, were very tart, especially the skins. I had considered peeling them, but then thought better of it; the skins help to thicken the jam. For this recipe I used honey instead of sugar, hoping that would also add to the texture, as I did not use any added pectin. As a result, there is a distinct honey flavor, and just enough sweetness to balance the tartness of the plums. The ginger comes through gently as well, not overpowering or spicy at all. The texture is a little thinner than store bought jam, but doesn’t run.
This was a small batch, which I managed easily with very little clean up afterwards and two perfect half-pint jars of jam. Also, I am not yet up for canning, so these will stay in the refrigerator for a few weeks. One jar went to Studio 26 with some goat cheese and walnut bread, the other stayed home, my breakfast for the next few weeks.
Tart Plum and Ginger Jam
Makes about 2 cups
1 quart yellow plums, pitted and quartered, about 3 cups
1 cup honey
1 teaspoon finely grated ginger
Juice of 1/2 a lemon
Combine all ingredients in a wide stainless steel skillet and heat over medium high heat, stirring occasionally until the honey dissolves and the mixture starts to boil. Continue to boil, stirring constantly, for about 20 minutes. The plums will break down almost completely. You can mash them with a spoon to help them along, if you like. Do not over cook! Test for doneness by coating a wooden spoon in the jam, then running your finger across it. If the jam doesn’t run, it’s ready. Spoon into clean jars and let cool before covering and storing in the refrigerator. The jam will thicken as it cools.