Black Plum (Jamun) Preserve with Ginger

This homemade Black Plum (Jamun) preserve is like a happiness jar. The delicate flavours of black plum (Jamun) enhanced by the peppery & spicy ginger and tangy lemon. They make a wonderful combination for a homemade preserve/jam.

Black Plum also known as Java plum or Jamun, is in season. Here’s how to capture its fresh summer flavour in a jar! A perfect blend of sweet and sour with a little spice. Sweet black plum (Jamun) with a tinge of ginger giving the perfect peppery and spicy addition to the sweetness of the plum. Also, tanginess of lemon to compliment the sweetness.

How to Enjoy Your Black Plum /Jamun Preserve

This jewel-toned preserve isn’t just a breakfast table hero. Here are some creative ways to enjoy it:

• Pair it with cheeses like Brie, goat cheese, or sharp cheddar
• Slather it over buttery toast or warm scones
• Dollop it on panna cotta, yogurt, plain cheesecakes or ice cream
• Use it as a filling for thumbprint cookies or tartlets
• Stir it into cocktails for a fruity twist

Storing

To enjoy your Black plum/ Jamun Preserve at its best, proper storage is key:

• Sterilise your jars before filling them. Use hot, soapy water or boil the jars for 10 minutes, then dry completely.
• Once filled, seal jars while the preserve is still hot. This helps create a natural vacuum seal.
• Let jars cool at room temperature, then store in a cool, dark place—like a pantry or cupboard.
• Once opened, always refrigerate the jar and use a clean, dry spoon each time to avoid contamination.
• Unopened, the preserve keeps well for up to 6–8 months. Opened jars are best consumed within 3–4 weeks.

If you prefer smaller portions, consider using mini jars so you can open and enjoy in batches without worrying about spoilage.

Try this preserve with these recipes –

Classic Waffles

Homemade Crepes

Baked mini Jamun cheesecake

Loaf Pan Basque Cheesecake

Like this recipe? Try more preserves –

Homemade Strawberry Compote

Aamras

Mixed Berry Compote

Black Plum (Jamun) Preserve with Ginger

Recipe by thecrumbstories

Makes

200

g

Sweet black plum (Jamun) with a tinge of ginger giving the perfect peppery and spicy addition to the sweetness of the plum. Also, tanginess of lemon to compliment the sweetness.

Ingredients

• 300 g Ripe Black Plum (Jamun)

• 90 g Granulated Sugar

• 2 tsp Fresh Grated Ginger

• ½ Lemon

Directions

• Place the black plum with ¼ cup water in a heavy bottomed pan, on medium heat.
• Let it boil for about 5 mins. Once the seed starts separating out, turn off the flame.
• Mash the pulp for ease of separating out the seeds. Remove all the seeds using a spoon.
• Now place the mashed fruit back on the flame with sugar.
• Let it cook on medium flame, stirring occasionally.
• Once the sugar is dissolved and the mixture starts to thicken, add in the ginger.
• Let the jam thicken till it becomes sticky and has reduced in volume. Now add the lemon juice and mix properly.
• Remove from the flame once set and let it cool.
• Once cool, transfer to a sterilised jar and refrigerate.

Notes

• The jam will continue to thicken as it cools, so remove the jam from the flame while its still liquid.
• This recipe gives a chunkier jam. If you’d like your jam to be fine without fruit chunks, blend the pulp after removing the seeds for a smooth consistency.
• A spoon of cooked jam can be kept in the freezer to cool it quickly, to check the consistency after cooling.
• Storing the jam in the refrigerator is always a good idea. The jam will last longer. 🙂

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