Gingered Plum Jam - cooking recipe

Ingredients

2 1/2 lbs plums, finely chopped, unpeeled
3 cups sugar
3 tablespoons lemon juice
1 1/2 teaspoons grated fresh ginger
1 dash ground allspice

Preparation

Place all the ingredients in a heavy large pot; stir to combine.
Attach a jelly thermometer to side of pan or place a small plate in freezer to chill for testing jam.
Bring to a rolling boil over medium-high heat, adjusting heat as needed to maintain an even boil; boil for 15 minutes, stirring frequently.
After 15 minutes of cooking check temperature on thermometer or test small portion of jam on chilled plate, return plate to freezer for 1 to 2 minutes, remove and run finger through sample. When the jam is set you can pull your finger through it and it doesn't run back together. During testing, remove jam from heat.
As jam sets you will be able to see the bottom of the pot when stirring. The temperature should be about 221 degrees F.
Pour the hot jam into 4 sterilized 8-ounce jars, carefully wiping jar rims; cover with lids and screw bands.
Process in boiling water bath for 5 minutes, remove from water bath, allow to cool; check seal.