3 ounces fresh ginger, peeled
3 cups roughly chopped plums
1 1/2 cups organic cane sugar
Combine 3 tablespoons of water with the ginger and place in a food processor. Blend until smooth. Press through a cheesecloth and collect the juice.
In a large, non-reactive pot combine the reserved juice from the ginger, the plums, and the sugar. Bring to a simmer over medium-low heat and continue to cook, stirring frequently, until the preserves reach 220º F, about 20 minutes.
Fill prepared jars, leaving some headspace. Wipe down rims and lids and seal lightly, being careful not to screw the lids on tight. Process in a water bath canner for 10 minutes. Remove from the canner to a clean, dry towel and wait for seals to pop.
Any unsealed jars can be placed in the refrigerator and used within 2 weeks.
Makes approximately 2 pints or 4 8-ounce jars.