What’s a home cook to do with too much summer fruit, in this case, yellow plums? Make a quick batch of refrigerator golden plum ginger jam. When it comes to homemade jam, the canning process is what’s daunting, but actually making the jam is a simple combination of cooking fruit and sugar. The result is the best jam you’ve ever tasted. Store in the fridge and it will last for months, if it lasts that long.
Mind the stove: Seriously, making jam couldn’t be easier. With just three ingredients, plumbs, ginger, sugar and lime juice, once you make it, you’ll wonder why you ever bought it. But, the secret is to keep an eye on the jam as it cooks. Low, steady heat for about an hour turns the fruit into thick and rich jam. But, if the heat’s too high, your jam will boil up and over the pot making a sticky, stinky mess.
Freezing vs. canning: Homemade jam is perishable, so you either need to store it in the fridge or in a sterilized glass jar. Canning is a bit of a process, but a fun one if you’ve got the time and resources. Click here to learn more.
Try it with artisanal cheese: The addition of freshly grated ginger gives this jam a little heat and the perfect condiment with aged Gouda or a soft blue and, of course, a large glass of vino.
- 2 ½ pounds golden yellow plums
- 2-inch piece of fresh ginger, peeled and grated
- 2 cups sugar
- Juice of 1 lime
- In a large saucepan over medium heat, combine plums, grated ginger and sugar until combined and bubbling. Reduce heat to a simmer and cook uncovered about 1 hour, stirring occasionally. (Warning! Keep an eye on the jam as it cooks as it can bubble up quickly if it’s too hot. Overflowing jam is a sticky mess to clean up.) Jam will look soupy for a while, then, it will thicken up. Add lime juice, stir and cool to room temperature. The jam will continue to thicken as it cools. Store in a plastic or glass container with a secure lid in the refrigerator.