Ingredients
36 greengage plums
1.5 cups sugar
2 tablespoons Fresh ginger root extract
4 cloves powdered
Juice of 1 lime
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning
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Pit the washed and dried plums. add to a saucepan along with the juice of 1 lime and ginger extract and simmer until completely cooked. Using an immersion blender puree the plums (peels and all, the peels were pretty thin for these plums). Return to the stove, add the powdered cloves and cook down until some amount of water has evaporated. Measure out the volume and add an equal amount of sugar. Increase heat so that the sugar melts and the jam starts boiling rapidly, keep stirring to prevent the bottom from scorching. Test by checking if the jam slowly drips in flakes from the wooden spoon used to stir the mixture. ladle the jam into 2 sterilized jam jars, leaving about 1/4 inch at the top. Wipe any jam dripping on the rim of the jar. fit the lid and loosely screw on the ring till its just tight. Resist the temptation to tighten! bring a large deep saucepan of water to boil (over the top of the lids). Gently place the jars into the boiling water and let it sit for about 5-7 minutes. Remove from boiling water, wipe dry and tighten the ring completely and allow to cool.