Plum jam (with ginger and vanilla)

Ingredients

• 2 kg extra ripe purple plums
• 1 cup filtered water
• the juice of 1 lemon
• 100 g muscovado sugar
• 300 g rice malt syrup
• 1 teaspoon vanilla powder
• 2-3 cm long fresh ginger root
• Makes about 4 jars, 300 g each

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Preparation

• Divide each plum in half, taking the stones out. Transfer the fruit in a large heavy-based saucepan.
• Pour the water and the lemon juice, add the sugar, rice malt syrup, vanilla and ginger and toss. Let the fruit stand there for a couple of hours, then start cooking over medium heat, stirring now and then.
• When the plums start to soften, change heat to low and simmer for around 40 minutes, or until the jam has thickened. Stir constantly to keep the jam from sticking to the saucepan.
• When the jam has reached setting point, pour it into individual, clean sterilized jars. Let cool before covering each jar with a tight-fitting lid. Store in a very cool and dark place.

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