From the abundance of the summer harvest, housewives make jam from apples, strawberries, raspberries, cherries, apricots, and currants. Plums are also often used for preservation - they are used to make juice, preserves, jam, and marmalade. Ginger root can add variety to plum jam. Plum with ginger for winter days has a spicy taste with a tangy, delicate aroma. Even a novice housewife can prepare a plum preparation.
Features of preparing plum jam with ginger for the winter
A ginger-plum preparation can surprise any guest, since not everyone uses this spicy root for canning. The preparation has an unusual taste that is not easy to recognize even after repeated tastings.
Ginger gives plums a pleasant pungent taste and a bright, rich aroma. The root is added not only to jam, but also to compotes, juices, tinctures - it gives the preparation freshness and unusualness.
Making plum jam is quick and inexpensive, so it will appeal to many housewives.
Granulated sugar, ginger root and plums can be purchased in every store, market or supermarket. If all cooking rules are followed, the jam will have a delicate consistency, moderate sweetness, and a pleasant aroma. Plum can be combined with other products; various fruits, berries, and spices are added to it.
Product selection and preparation
The fruits must be intact, without cracks, spots, damage or rot. Preference should be given to specimens with thick skin and juicy pulp.
Ginger must be fresh; dried root is not suitable for cooking.
The plums are washed, the stem is removed, sorted, and bad fruits are discarded. Ginger is rinsed in water, the skin is removed, and cut into thin layers.
How to prepare containers
The container must be intact, without cracks, chips or other damage. Containers should be washed in a soapy solution with a brush or sponge. Particular attention must be paid to the neck of the jar; often dried remains of preserved food and rubber gaskets from the lids remain on it. After washing, the bottles are rinsed several times and dried.
Cooking recipes
There are many recipes for making plum jam. Below we will consider the most current options for preparing a sweet treat.
Classic way
Products for harvesting must be of the same degree of maturity. To prepare you will need:
- 400 g plums;
- 2 cups sugar;
- 350 ml water;
- 1 tsp ground ginger.
How to do:
- The fruits are washed, pitted, placed in a pan, and filled with water. The fruits should be boiled until they are softened.
- The fruit mass is mixed with ginger and sugar and boiled for half an hour. It is important to systematically remove the foam from the jam.
- Remove the jam from the stove, wait until it cools, and grind with a blender until smooth.
- Then the jam is boiled again for half an hour.
After thickening, the mass is poured into a sterilized container, sealed, and wrapped in a warm blanket. After 2-3 days, the twist is removed to a permanent storage location.
Option with lemon
You can add originality to plum jam with ginger and lemon. This twist will have a sweet-sour, spicy, burning taste and a pleasant aroma.
Required products:
- 1 kg plums;
- 100 g ginger root;
- 200 g lemon;
- 1.5 kg granulated sugar.
Cooking technology:
- The plums are washed, the lemon is blanched, cut into slices, sprinkled with granulated sugar. Ginger root is washed, peeled, cut into thin slices, sprinkled with sugar.
- The contents of the pan are left to steep for 2-3 hours to release the juice, after which they are boiled separately.
- First, boil the ginger for 10-15 minutes, mix it with lemon, and boil for another 10 minutes. Next comes the turn of the plums, they are combined with a sour-spicy mixture and boiled for 15 minutes.
- After the mass has cooled, it is again placed on the stove to simmer.
20-30 minutes after cooking, the hot liquid is poured into sterilized bottles and covered with lids.
Cinnamon
Cinnamon gives plum jam a memorable aroma and unusual taste. By keeping the product in liquid form, it can later be used as a sauce for meat dishes.
What you will need:
- 2 kg plums;
- 1.4 kg sugar;
- 0.5 tsp cinnamon;
- 1 tbsp. l. wine vinegar.
Cooking methodology:
- The fruits are washed, pitted and peeled, and chopped using a blender or meat grinder.
- The resulting mass is covered with granulated sugar and left to infuse for 2-3 hours. The mass is mixed with wine vinegar and boiled over medium heat for 10-15 minutes.
- The workpiece is left to cool and then boiled again. After cooling the jam, boil it again for 25-30 minutes.
Boiling jam is poured into glass jars and sealed tightly with nylon lids.
How to store the finished product correctly and for how long
The canned product is stored in a dark, cool place such as a pantry, basement, or cellar. The twist can be stored for no longer than 1 year. Without sterilization, plums are sealed with a plastic cap and stored in the refrigerator for no more than 1 month.
