If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: What’s a home cook to do with too much summer fruit, in this case, yellow plums? Make a quick batch of refrigerator 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. Add fresh ginger for spicy heat that works just as well with peanut butter as it does with an aged Gouda or soft Blue. Store in the fridge and it will last for months, if it lasts that long. - secretsofahomecook
Makes 2 cups
- 2 1/2-3 pounds plums
- 2 tablespoons fresh ginger, peeled and grated
- 2 cups sugar
- 1 lime, juiced
- 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.
- This recipe was entered in the contest for Your Best Spicy Recipe
Freeze It Right There
Meet your herby, stir-fry savior.
The stir-fry savior.
Orecchiette with a bite.
Treats for your beach bag.
You won't be board with this game.