1-inch piece of fresh ginger. The plums are not peeled; this produces a vibrant ruby-red color. This recipe yields approximately 4-8 ounce jars of jam. Put them in a bowl with the sugar and lemon juice and leave to marinate for a few hours or overnight. A food processor is wonderful for processing the plums and if you don't have a water bath don't worry. This is just the perfect amount for DH and me. A large pasta pot with strainer insert works wonders. While plums are technically a ‘summer’ fruit, the addition of the warm spices of cinnamon, cardamom, and ginger in this golden plum (or yellow plum) jam recipe seem to make it more of a fall preserve, perfect for your toast or biscuit with your cup of coffee or tea on a cool-ish morning. When ready to cook the jam, transfer to a heavy bottomed saucepan. Plum jam with a zesty kick from the juice and zest of limes and fresh and dried ginger. Add a ribbon of lemon rind and the ginger… Wash and pit the plums. The recipe comes from Cooking Pleasures. Tags sweetworks Jam or Jelly Ginger Plum How To Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun …

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