Plum Lime and Ginger jam
3 kg of pitted plums
One piece of ginger about 2 inches long
3 kg of sugar
3 limes
1/2 a lemon
Put a saucer in the freezer.
Peel and cut the ginger into small pieces add to the plums and simmer until the plums break down.
Peel the limes and cut the zest into slivers and juice them and 1/2 a lemon, keep the juice
When the plums are softened add the zest and sugar and boil for 10 minuets.
Test the set using the cold saucer, you need a good set as the juice added at the end will thin it down.
Add the juice at the end and allow to cool slightly before potting in warm sterilized jars.
It makes about 12-14 1lb pots of jam.
I have perfected this method over the years and it makes excellent jam, adding the juice at the end makes the jam have a real tang which is lost if you add it first, and the zest gets too soft if you add it at the start.
You should end up with tangy jam with ginger and lime zest depth charges.
I sell it for £2.50 a jar at work (£4 for two), free to friends.
I buy my jars on line for about 50p each check out Ebay.
Pete