While plums are technically a ‘summer’ fruit, the addition of the warm spices of cinnamon, cardamom, and ginger in this golden plum (or yellow plum) jam recipe seem to make it more of a fall preserve, perfect for your toast or biscuit with your cup of coffee or tea on a cool-ish morning. When ready to cook the jam, transfer to a heavy bottomed saucepan. 1-inch piece of fresh ginger. Add a ribbon of lemon rind and the ginger… This is just the perfect amount for DH and me. The recipe comes from Cooking Pleasures. A large pasta pot with strainer insert works wonders. This recipe yields approximately 4-8 ounce jars of jam. A food processor is wonderful for processing the plums and if you don't have a water bath don't worry. Wash and pit the plums. Plum jam with a zesty kick from the juice and zest of limes and fresh and dried ginger. Put them in a bowl with the sugar and lemon juice and leave to marinate for a few hours or overnight. The plums are not peeled; this produces a vibrant ruby-red color. Tags sweetworks Jam or Jelly Ginger Plum How To Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun …
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