Red European Plums
European plum is an ancient domesticated species, known only in cultivation, now cultivated in temperate areas worldwide and our farm is not an exception. This particular plum cultivar differs from others with globose and large enough form. They are very juicy and especially suitable for salads or other quick desserts. European plum has a firm and succulent flesh full of antioxidants.
- Energy 46 kcal
- Carbohydrates 11.42 g
- Fat 0.28 g
- Protein 0.7g
Plum Freezer Jam with Cardamon and Ginger
1/3 cups coarsely chopped Meynard Plums (from about 1 1/4 pounds)
1 (1-inch) piece ginger (about 1 1/2 ounces)
1 1/3 cups sugar
1/4 cup Ball® RealFruit® Instant Pectin
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
- Bring plums and 1 cup water to a boil in a medium saucepan, then reduce heat to low and simmer until plums begin to soften and liquid is reduced by about half, about 5 minutes.
- Meanwhile, finely grate ginger, then squeeze juice into a small bowl; discard pulp.
- Combine sugar and pectin in a large bowl. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. ginger juice (discard any remaining juice), then stir constantly for about 3 minutes to activate pectin. Using a potato masher or fork, break up any large plum pieces, then let cool at least 30 minutes.
- Ladle jam into sterilized jars, leaving 1/2 from the top to allow for expansion. Cover and chill.