Black Plum & Ginger Jam (Without Pectin)

• 2 lbs black plums, pitted and chopped (about 6 plums)
• 1 cup sugar
• 1/2 lemon, juice of
• 1/2 lemon, zest of
• 1/2 teaspoon freshly grated ginger
• 1 pinch salt

1. Place the chopped plums, sugar, lemon juice, lemon zest, ginger and salt in a medium sauce pan over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
2. Strain the mixture through a fine mesh sieve over a bowl, pressing down on the solids to extract as much juice as possible. Reserve the solids.
3. Return the strained juices to the sauce pan. Bring to a boil over medium-high heat, stirring frequently to avoid burning. Boil until a candy thermometer reads 220 degrees (the gel stage). Remove the pan from the heat. Stir in the reserved solids.
4. Transfer the jam to sterile jars, or freeze whatever jam you don't intend to use right away.
5. Enjoy!

black plums, sugar, lemon, lemon, freshly grated ginger, salt

Taken from www.food.com/recipe/black-plum-ginger-jam-without-pectin-518683 (may not work)