Lemon Ginger Plum Jam

Every year I’m overwhelmed by plums from my out-of-control feral plum tree so every year I make plum jam. But it gets boring. My go-to spice cinnamon adds flavor but that gets old too.

This year my new favorite is lemon-ginger. This fast and easy recipe uses much less sugar than most recipes, no pectin and lots more ginger and lemon. I don’t cook it long to keep the color bright and the flavor fresh. For a less juicy jam, use plums that are not over-ripe but if that’s all you have it will still work. This recipe is almost more of chutney and best of all it uses up lots of plums. This year I made 4 batches, not all were lemon ginger though, I know a good thing gets old fast.

Ginger Lemon Plum Jam

7 cups of plums

2 cups of sugar

One inch of ginger root minced

One tablespoon of lemon juice

Two teaspoons finely grated lemon zest

Wash, pit and half the plums, then put them in a large stock pot. Add the sugar and bring to a boil, then turn down to medium heat and cook for 10 minutes, stirring often. There will be lots of bubbles at first but keep stirring they will disappear. Add the ginger, lemon juice, zest and cook another 5 minutes. You can could a little longer if there is too much liquid.

To can: ladle into sterilized canning jars, leave ½ inch headspace. Wipe the threads and sides of the jars and screw down tops firmly, but not too tight. Lower jars into your canning pot, cover with water and bring to a gentle boil. Boil for 10 minutes, then turn off heat. Lift  the jars out  onto a dry towel. You will hear popping as the jars cool. After cooling for 12 hours check the seal by pressing the center. It should be pulled down and should not flex. Unscrew and check the edges to be sure they are sealed. If the seal is not strong, either re-try or store in the refrigerator and eat within a month.

Ginger Lemon Plum Jam



Alemany Farm

Alemany Farm is San San Francisco’s largest urban farm. Tucked into the hills to the west of Interstate 280 on Alemany Boulevard, you might drive by it every day and never know that it’s there. 3.5 acres, all organic and run almost completely by volunteers, it’s organized  by a collective of about 9 core members whose mission is to teach city folks about growing food sustainably without pesticides. Last year they grew over 25,000 pounds of food and they gave it all away for free. Most of it goes to low income neighbors  at the Free Farm Stand at 23rd and Treat in the Mission every Sunday from 12-3pm, the rest goes to volunteers and neighbors.

Alemany Farm relies on  volunteers to keep the farm going. You don’t have to sign up, just show up on any of their weekly workdays. It’s a great place to come learn; you get to work with the nicest people who send you home with a bag of delicious, organic vegetables. Check out the video I made and then go get your hands dirty!

Learn more here: AlemanyFarm.org