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Plum jam with habaneros and ginger

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Ingredients for 1 servings:

  • 1 ½ kg plums, pitted
  • 500 g gelling sugar 3:1
  • 10 cm ginger, fresh
  • 1 tsp pepper
  • 3 Habanero peppers
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 50 minutes

for approx. 6 glasses

Finely puree the plums with all the ingredients except the gelling sugar. Add the gelling sugar and let it steep for at least three hours. Ideally overnight. Bring the jam to a boil and simmer for three minutes. Pour into clean, hot jars. It goes well with cheese, steak, and game dishes.

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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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