Plum, Apple and Ginger jam

Hello blogland. It has been a while, hasn't it? More on that another time, I think. As a gentle return, I thought I'd share the recipe I cobbled together for some jam earlier this week. For a recipe that was adapted from half a dozen others and largely ended up being a sort of "that looks/smells about right", this jam came out amazingly well. It's absolutely delicious.

Plum, Apple and Ginger Jam




2 punnets of plums (about 850g or so)
2 large cooking apples
6 lumps of stem ginger
About half a pint of water
1kg jam sugar

Halve the plums (no need to peel) and remove the stones. Chop the halves into four (so you have lots of plum eighths)

Peel and core the apples, and then slice them thinly.

Chop the stem ginger lumps.

Put the plum, apple, ginger and water in a pan over a low heat. Stew the fruit over a low heat until it's all gone wonderfully soft and goopy. I did it for about 30 mins, mostly with the lid on.

Stir in the sugar and keep stirring (over the low heat) until all the sugar has dissolved.

Turn the heat up and keep stirring til the jam is boiling (a hard boil that doesn't disappear when you stir it). Boil for 4 minutes and then take it off the heat.

Do a wrinkle test to check the set and, if satisfied, pour into jars!