Plum jam question.

[dragonoak]

Morning all. Just got back in from blackberrying and plumming, with a couple of monster apples for bulk. nice haul too. I'll be turning it all into jam, blackberry and apple jam, and a plum jam. I'm curious, many recipes say add root/crystalised ginger for exra body- but i'm cheap and refuse to buy that. Would substiuting the ginger with ground ginger (maby some mixed spice and cinnemon...would that work ) give similar results? Or a foul tasting concoction that even the doggies turn their noses up at?

Going to get a loaf on anyways in preperation for tonights jam tea, nothing like home-made crusty loaves smothered in free jam!

[becks77]

Hi Dragonoak,
I make my jam recipes simple and usually to what I have in the foraging and cupboards, plum jam has a fab flavour so my recipe is plums, jam sugar, boil, pour, set I use 1lb for 1lb too
works lovely.
All the best
Becks

[Green Aura]

I wouldn't bother either. Plum jam is absolutely delicious, can't imagine why it would need beefing up.

But if you fancy it give it a go. Ground ginger doesn't taste the same as fresh so it won't be the same but it would still be good, I'm sure. It might make it a bit cloudy, but that wouldn't bother me - I go for taste not looks

[dragonoak]

I think that what I'm going to do Becks... and save a jars worth at the end and add a teaspoon for a trial. That way the whole batch isn't ruined. Who knows, it might turn out lovely!

[dragonoak]

You should see the state of some of my wines :D The strawberry wine looks like a jam this year its that cloudy *lol* it's never stopped me though, if it tastes good- its all good :)

[Millymollymandy]

I used ground ginger in cucumber and ginger jam and that was absolutely fine.

[dragonoak]

OH decided to go sea fishing @ Roker Pier today, not being one to pass up a free-food oppertunity I went along. Soooo...... jam day tomorrow. No excuses! OH also likes the sound of spicing up the jams "just what you need for brass monkey mornings" he said :D