September means plums, or more precisely, Italian prunes. I love them fresh…
and I also love them as jam.
This year I thought I’d try something different. I added a cup of chopped, crystallized ginger to the jam when it hit the full rolling boil, and finished boiling it for the prescribed minute. It’s delicious! But here’s the conundrum. I followed the usual Sure-Jell instructions, and the partial jar of leftover jam that I put in the fridge set up beautifully. The jam in the jars that I processed in the water bath canner for 10 minutes are all a little soft. Why are they different? I followed the recipe and instructions, and didn’t over-process the jam. But there’s something about processing it this time that made the set go soft. I’m guessing it has to do with the ginger cooking longer in the jam due to the processing, but I don’t know why. It’s still delicious, though, and not so runny that I would take it all out and re-process it with more pectin. And it’s a little thicker this week than it was when it first came out. Hoping that continues…
And did you notice it’s the same color as my new ruffle tank? Just sayin’!
Yum! I recently made plum jam & had the same problem – very soft set. So – instead of jam, I now have a nice topping for vanilla ice cream. Yum!! Love your ruffled tank! Wish it were warm enough here for something so cute!
Beautiful. My friends and I just had the very same conversation this afternoon about jam making. We are doing peaches and apples. Not much plum picked around here right now to be jamming. There was an article out about certain combination of fruits is not safe to consume…it has to do with achieving certain required PH level? I love that linen ruffle tank. You look smashin’ 😀
I love the look of jam in those “quilted” jars. Make it all look so shiny! LOL
ha! Nice colour matching!
Ginger in the plum jam? Oh my. Thanks for the inspiration. I’ll try and remember that when my crop is ready to cook with in January!
Looks delicious! Almost makes me wanna try making my own. Almost.
I adore plum jam. My Aunt makes one with yellow plums that is divine! I would never have thought to put ginger in it but now I can’t wait to try it out!