Ginger Plum Jam
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
Adapted from The Complete Book of Small-Batch Preserving, by Ellie Topp and Margaret Howard. (review)
  • 3 cups (~510 g) chopped purple plums (Number of plums varies depending on size.)
  • 2 cups (350 g) granulated sugar
  • 4 teaspoons fresh lemon juice
  • 1/4 cup (~40 g) finely chopped crystallized or candied ginger
  1. If you plan to process the jam, prepare and sterilize jars and lids. You can find directions at my post Home Canning (Boiling Water Method) or at the National Center for Home Food Preservation website.
  2. In the microwave safe pan, cook the chopped plums, sugar, and lemon juice on HIGH for 7 minutes, stirring twice during cooking.
  3. Add the chopped ginger, stir, and cook on HIGH for 15 to 18 minutes, stirring every 4 minutes. The mixture should form a gel.
  4. Ladle into hot jars, leaving 1/4-inch headroom. Process for 10 minutes in the prepared boiling water canner. Or you can freeze the jam if desired. Will keep unprocessed in the refrigerator for about 3 weeks.
More Information

8 cup (2 liter) microwave safe pan
3 canning jars + lids + bands
8 quart canning pot
jar lifter, lid wand, etc.

freezer jars (I use Ball Plastic Freezer Jars.)

Recipe Notes:

You can also make this on the stove top using a 2 quart/liter sauce pan. Add the chopped plums, sugar, and lemon juice to the pan, stir, and bring to a boil. Stir frequently. Add the crystallized ginger, stir again, and bring back to a boil. Reduce heat to a simmer and cook until the mixture starts to gel, about 15 to 20 minutes. Continue with Step 4.

Cooking Time does not include processing time.
Recipe by Andrea Meyers at