Italian Plum and Pear Jam with Ginger

Italian Prunes it sounds so much better when I say Plum ya think? As you all know the State of Washington sends me stone fruit each year to come up with some new and exciting recipes for this fruit. Well I happened upon this recipe because I have a case of Pear's begging to be jam. And a piece of ginger the size of my Grand-baby's head.These plums are a bit more tart then the California grown.

Yup this later in the season surprise from the Washington Fruit Board was delightful ! Italian Prunes we will call them Plum's.


6 cup clean chopped plums
4 cup clean chopped pears
2 cups sugar
1/4 cup of lemon juice
Fresh Ginger peeled and grated about a half cup (or less to taste)

Start by gathering all those little plum cubes and put them into your pot with the lemon juice. Keep this on a low flame while they cook. You need to soften up the plums to make them better apt to crushing. The longer they cook the softer they become and the more juice will come out of them. It is a beautiful thing jam making. Take your time and enjoy the process.

Next you need to add the pear's so far you have done no smashing. Lets gather all the ingredients together then get to the texture! Stir the pear's into the plums and start to add your ginger . I add it directly into the pot. Also I take a large piece and let it cook with the jam until I am ready to jar up.

As you see I grate the ginger right into the jam !  This is what makes our jam's so delightful the fresh part of it.

Alright by now you have your plums, pear's, ginger and lemon juice in your pot. You should have a glorious color and liquid going by now. This is the time you can put in one cup of your sugar. Make sure it dissolves completely prior to dding the other cup of sugar. Also take the time to smash your fruit mixture to the consistency you like.

I always have my two favorite tools ready and waiting for the jam making . They are my potato smasher and my Immersion Blender.

Now let everything cook to a boil you can not stir down. You want to get your jam to gel. I do this with no pectin and the use of a candy thermometer. I want all my Jam to get to 222-223 degrees to get a good gel. Here is a post on getting your jam to gel. Also a post on Is your jam set? Once it is to the right degrees you need to turn off the flame and let it sit for a few minutes. With most jam this is a smart idea it will help you fruit to not fall or float. Also when it is done cooking give it 5 minutes to rest prior to filling your jar's.

Have your jar's ready. Cover your counter to protect the jar and the counter. Fill your jar's to 1/2 inch from the top. Wipe the rims. Place the lid and twist top . Twist it taunt and put into the boiling water bath for 10 minutes. Once the time is done let them sit for a few minutes and then remove and place on a covered counter for no less than 24 hours. Once done Remove the Twist and wash your jar's.

Label and Store.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information. 

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