Plum and ginger jam

Ingredients for 1 servings:

• 550 g plums
• 15 g ginger
• 1 medium-sized lemon(s)
• 1 tsp cinnamon powder, optional
• 170 g gelling sugar 3:1 (gelling sugar substitute with xylitol also possible)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

The ginger makes this recipe special!

Wash, stone, and finely chop the plums. Peel and chop the ginger. Squeeze the lemon and add the juice (you can also add the grated lemon zest if you like). Combine all ingredients, including cinnamon powder if desired, in a saucepan and bring to a boil (I personally like to puree my jam at this stage, but if you prefer a chunky consistency, just leave it as is). Boil gently for about 4 minutes while stirring (follow the instructions on the preserving sugar). If necessary, test the setting time, then pour the jam into clean screw-top jars, close the lids, and let cool. This recipe makes about 3 smaller jars, each about 175 ml. If you use a preserving sugar substitute with xylitol, please note that the jam will have a slightly shorter shelf life. In my experience, it will keep for a few months if closed, but still keep well if you work carefully.