Babylon Plum Jam

• 1 1/2 pounds (680 g) plums (about 10), pitted and chopped
• 2 1/4 cups (455 g) sugar
• 1/4 cup (60 ml) distilled white vinegar
• 1 small fresh or dried red chile
• 2 tablespoons ground ginger
• 1/2 cup (105 g) mustard seeds

1. In a heavy saucepan, combine the plums, sugar, and vinegar and let stand for 1 hour.
2. Place the pan over low heat and cook, stirring occasionally, for 1 hour, or until the mixture thickens.
3. Add the chile, ginger, and mustard seeds and continue to cook, stirring, for about 15 minutes, or until you have the right jammy consistency.
4. It should be thick, not soupy.
5. If youre using big plums, you may have to keep it on the heat for a bit longer to cook away the extra water.
6. Remove and discard the chile.
7. If you dont want chunky jam, buzz it with a hand blender.
8. Let cool for 10 minutes before serving or jarring.
9. The jam will keep for up to a month stored in a tightly sealed container in the refrigerator.

sugar, white vinegar, red chile, ground ginger, mustard seeds

Taken from www.epicurious.com/recipes/food/views/babylon-plum-jam-388902 (may not work)