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1
Wash and halve the plums; remove pits if they come out easy, but don't worry about ones that stick, you'll be able to fish them out easily near the end of cooking. Cut out any bruised or damaged fruit to prevent the jam from spoiling.
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2
Combine plums, lemon juice, fresh ginger, and sugar in a large pot. Stir well and leave to stand for at least 1 hour, stirring occasionally. It will look quite dry in the beginning, but the sugar and the lemon will naturally start to draw out the water from the plums and after one hour you will have a wonderfully thick, syrupy mixture.
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3
Place pot on medium heat, stirring occasionally. Bring to a boil, then reduce the heat to a slow simmer until the mixture reaches the desired consistency. Remove any stones you didn't remove during the cutting process; during stirring, they come loose from the plum flesh.
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4
Because plums are naturally very high in pectin, you do not need to add a setting agent. To make sure that the jam is ready, place a small amount on a saucer and let cool. If it is still too runny, cook for a little longer; otherwise remove from heat, stir in the crystallized ginger and place in sterilized jars.
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5
If you want to ensure the shelf life of your jam, process for 10 minutes in boiling water.
