Ginger & Plum Quick Jam
Slather it on ricotta toast, spoon it over pancakes or stir it into oatmeal—this jam will keep for 2 weeks in the fridge!
Photography by Sarah Anne Ward
Recipe by Alexa Weibel
- Makes 1 1/4 cupsServings
Ingredients
- 1 1/2 lbs. black plums (about 7)
- 1/2 cup sugar
- 1 tbsp. fresh lemon juice
- 1/2 tsp. finely grated fresh ginger
- 2 star anise pods
- 1/2 tsp. kosher salt
Preparation
Slice a shallow X into bottom of each plum. Blanch in boiling water 1 minute; transfer to ice water. Peel, pit and chop. In saucepan, bring all ingredients to a boil over medium-high. Cook, mashing with potato masher, until jammy, about 8 minutes. Let cool; refrigerate overnight to thicken.
