Plum and Ginger Jam

I’ve been making jam this week and it’s absolutely perfect for a last-minute Christmas present.  (Another perfect last-minute present is one of my books, but I’ll leave that up to you!  As well as a Christie for Christmas what about a Haldean for the Holidays…?)

Anyway, back to jam.  I made it in the microwave, and the actual jam-boiling process was dead easy.  It needs to be left to cool down overnight, but once it has cooled, all it needs is a pretty label and there you go!  I “tweaked” a recipe for plum jam, adding some ideas of my own and the result was brilliant.  It’s got an adult, sophisticated taste with real depth to it.  (I know this sounds like dopey food talk, but it’s true!)

The whole process takes about an hour, including chopping the fruit.

Don’t double up the quantities.  If you want more, do the process twice!

To make two one pound jars of plum jam, you’ll need:

2 lbs or 1 kilo of plums.

2  lemons

1½ lbs of jam sugar

1 “finger” from a fresh ginger root



A microwave.

A food processor

2 1lb (or thereabouts) jam jars

Greaseproof/waxed paper circles to go on top of the jam



My microwave is 800 watt (E) but I’m sure any microwave will do.  For a lower wattage you might have to boil the jam for longer, but if it passes the “crinkle” test (described lower down) the jam is done.

Jam sugar is available from supermarkets.  It’s got added pectin, which makes the jam set.

Before you start, sterilise the jars.  Put a little bit of water in both jars and give them a minute or so in the microwave.  Then take them out – carefully! – and put them in a warm oven on a low temperature to dry out and warm up.  If you’re using metal lids, put them in a saucepan and boil them for a little while to sterilise.

Put two saucers in the freezer.  This is to test the jam when it’s cooked and you need two in case the first try doesn’t work

Take the stones out of the plums.  You don’t have to take the skin off but you do need to remove the stones.  Chop the plums into quarters.

Peel the “finger” of the ginger root.  I used the back of my potato peeler, but a blunt knife will do it easily.  The peel slides off and your hands smell wonderful afterwards! Chop the peeled ginger into bits and put it in the food processor.

Peel the lemons and keep the bigger bits of the rind.  Chop the lemons, take out the pips, then whiz up the lemon bits and the ginger together in the food processor.

Put all the fruit, including the lemon rinds, into the microwave (uncovered) for about 6 minutes or so to warm up and start cooking.

Add the sugar and cook, uncovered, on High for 20 to 25 minutes.

Drop a little bit of jam on one of the chilled saucers and leave it to cool for half a minute or so.  If it’s cooked, then it should crinkle and stay separate when you run your finger through it.  Do be careful – boiling jam is very, very hot.  If it’s not done, give it a few more minutes.

Then fill up the warmed jars, discarding the lemon rinds.  Put the paper circles on the top, put the sterilised lids on and turn the jars upside-down for a minute to help the seal along.  Then turn them the right way up and leave them to cool where no one can touch them, as they will be very hot.    If you’re lucky, there’ll be some left over, so put it in a dish, leave it to set, make some toast and enjoy it!

I labelled my jars, packed them in a decorated box on a nest of hay, and they look terrific.  Happy Christmas, everyone!