Homemade jam is a luxury of love. The delicate flavours of black plum enhanced by the peppery & spicy ginger and tangy lemon. They make a wonderful combination for a homemade preserve/jam.
Jump to RecipeBlack Plum also known as Java plum or Jamun, is in season. Here’s how to capture its fresh summer flavour in a jar! A perfect blend of sweet and sour with a little spice.
Sweet black plum (Jamun) with a tinge of ginger giving the perfect peppery and spicy addition to the sweetness of the plum. Also, tanginess of lemon to compliment the sweetness.
This preserve can be used to top cheesecakes, for no bake cheesecakes, added to cake batters, cookies or just spread on a slice of bread.
Black Plum (Jamun) Preserve with Ginger
200
gSweet black plum (Jamun) with a tinge of ginger giving the perfect peppery and spicy addition to the sweetness of the plum. Also, tanginess of lemon to compliment the sweetness.
Ingredients
300 g Ripe Black Plum (Jamun)
90 g Granulated Sugar
2 tsp Fresh Grated Ginger
½ Lemon
Directions
- Place the black plum with ¼ cup water in a heavy bottomed pan, on medium heat.
- Let it boil for about 5 mins. Once the seed starts separating out, turn off the flame.
- Mash the pulp for ease of separating out the seeds. Remove all the seeds using a spoon.
- Now place the mashed fruit back on the flame with sugar.
- Let it cook on medium flame, stirring occasionally.
- Once the sugar is dissolved and the mixture starts to thicken, add in the ginger.
- Let the jam thicken till it becomes sticky and has reduced in volume. Now add the lemon juice and mix properly.
- Remove from the flame once set and let it cool.
- Once cool, transfer to a sterilised jar and refrigerate.
Notes
- The jam will continue to thicken as it cools, so remove the jam from the flame while its still liquid.
- This recipe gives a chunkier jam. If you’d like your jam to be fine without fruit chunks, blend the pulp after removing the seeds for a smooth consistency.
- A spoon of cooked jam can be kept in the freezer to cool it quickly, to check the consistency after cooling.
- Storing the jam in the refrigerator is always a good idea. The jam will last longer. 🙂
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