Thai plum

Ingredients for 1 servings:

• 1 kg plum(s) or damsons, pitted weighed
• 50 g ginger, peeled and weighed
• 2 limes, untreated, the juice and some zest
• 1 handful of basil (Thai basil)
• 500 g gelling sugar (2:1)
• 50 ml rum, if necessary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Plum jam with ginger & Thai basil

Wash, stone, and finely chop the plums. Peel and finely chop or grate the ginger. Mix in a large saucepan with the gelling sugar, grated lime zest, and juice. Pick the flowers and leaves off the Thai basil, finely chop, and set aside. Prepare 4-5 medium-sized jars and matching lids. Bring the fruit and sugar mixture to a boil, puréeing slightly if necessary, and simmer for at least 3 minutes, stirring constantly. Then remove from the heat. Pour over the rum (careful: risk of splashing), add the Thai basil, and stir everything in. Return to the heat and bring to a boil for 30 seconds, stirring continuously. Immediately pour into the jars and close the lids. Cool upside down for 10 minutes, and then let cool completely “the right way up.” Don’t worry, the flavors harmonize perfectly. The ginger gives the jam a subtle, slightly tingling spiciness on the finish, while the Thai basil rounds it all out with its aniseed flavor. My jams always contain a bit of alcohol (in this case, Stroh rum). I imagine it helps preserve the jam and perhaps also rounds out the flavor. If you don’t mind, you can of course omit this ingredient. For this jam, I prefer to use homegrown Thai basil of the “Thai Magic” variety (GP, see photo from my garden), whose flowers and seed heads are the most aromatic.