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Christmas plum gingerbread jam

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Ingredients for 1 servings:

  • 1,500 g pitted plums or damsons
  • 500 g gelling sugar, 3:1
  • 25 g marzipan (you can also do without)
  • 10 g gingerbread spice
  • 2 tsp cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the plums in a saucepan, cut the marzipan into small pieces and add it, add the spices, and puree everything with a hand blender. Add the preserving sugar (I always use diet preserving sugar to save calories) and bring to a boil, stirring occasionally so nothing burns! Boil for 4 minutes at a rolling boil (continue stirring), then pour into jars while still hot. Screw the lids on tightly, and turn the jars upside down for 10 minutes. Allow to cool. This recipe makes enough for 4 jars of 440ml each. I always divide it between lots of small jars; it makes a great gift. For WW: 1 jar of 440ml has 8.5 points, so 1 tsp. 0 points.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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