Every week lately my farm share either has blueberries or plums, and I really can't complain. But sometimes we don't get through them fast enough, so this week I decided to make blueberry, plum ginger jam and I am oh so happy I did.
After I pitted and chopped the plums I tossed them with sugar and let them sit for an hour or so to get their juices flowing. While I was waiting, I whipped up. . .
. . . these crispy confections. . .
. . . because I had a plan brewing. . .
. . . although this jam would be lovely for toast and scones. . .
. . . on this hot summer's day it was calling out for a little vanilla ice cream a cookie and a touch of basil to finish it all off.
Blueberry, Plum, Ginger Jam:
- 2 pints of fresh blueberries
- 6-8 plums (a little on the tart side)
- 2-3 tlb of grated fresh ginger
- 1 cup sugar
- 1 tbl fresh lemon juice
Pit an chop the plums into a half inch dice and place in a pot with the blueberries. Add the sugar and toss everything together. Set aside for an hour or so.
If you would like to make the wafer crisps I used this recipe here.
After your fruit and sugar mixture has macerated for an hour or so, add the lemon and bring it to a medium/high boil for 10 minutes or so. About 5 minutes in add your ginger.
At this point you can either follow your favorite canning methods, or if you're like me and you know this good stuff won't last long, you can simply put it in a jar and keep it in the fridge.
Adapted slightly from Kate Payne's lovely recipe here.
*Last time in Recipes: Bonbon S'mores with Orange Curls