Ginger Plum Preserves and Easy Appetizers

A recipe for ginger plum preserves turns into tasty crostini appetizers with thinly sliced and toasted baguette, capricho de cabra goat’s cheese, and fresh plums.

Stone fruit season is one of my favorites. Coming at the end of summer, I wait patiently all year for its arrival. As the heat of summer reaches its peak, the stone fruits turn and ripen. They promise the arrival of fall. You can almost hear them singing a farewell to the searing summer sun and welcoming the cooler autumn air. They promise change.

The bright yellow buses will soon stop in front of our house again, taking the kids away to full days of learning and running. New schools for some, new classrooms, new classmates. The beginning of the school year is always full of promise and anticipation.

Just as I wait for the stone fruit and the change of seasons, my dear friend Jenny from Picky Palate has been anticipating the arrival of her own sweet bundle and the changes it will bring to her family. I’m so excited for her and her sweet boys as they welcome another brother to the mix!

It’s a baby shower day, and I’m bringing a bit of the changing seasons along with me to mark the change in Jenny’s family. A jar to share and a jar for the glowing mom as well.

For an easy appetizer, simply spread thinly sliced and toasted baguette with creamy goat cheese (a pasteurized variety for mom), and top with a spoonful of plum preserves and a sliver of fresh plum: The perfect bite-sized crostini bites as we welcome a new bite-sized addition.

See what everyone else is bringing to Jenny’s baby shower!

Recipe adapted from Marisa of Food in Jars. Grab her book on Amazon and can everything with wild abandon!

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.
Copyright © Food for My Family.


  1. I love that you added ginger to plum! This looks great and it’s perfect for a baby shower!

  2. Great flavor combo, Shaina. This would be such a great marinade for grilling too.

  3. This sounds so delectable, Shaina! We got a bunch of plums in the CSA last week – we were racing to eat them as they were bursting with ripeness.

  4. This looks amazing and plums are getting ripe here now – not to mention that they tend to be very economical. definitely going on my to-do list!

  5. These look amazing Shaina!! Absolutely gorgeous photos of these ginger plum preserves appetizers!! 🙂

  6. This is just gorgeous! I loveeeee chutneys, jams, preserves like this. I would love to just go to town on this!

  7. I love this combo Shaina! and I hope you saved a jar to ship to me! lol

  8. Sounds delish! Going to add to my ‘canning to-do’ list. What jars did you use?

  9. The perfect little bites Shaina!! Thanks so much for joining us to celebrate Jenny 🙂

  10. This jam looks great Shaina! And such a beautiful color! I also look so forward to this time of year when peaches and plums are at their peak!

  11. The perfect bite indeed! Looks great!

  12. These are fabulous flavors to put together. I don’t know why I don’t ever think to make plum jam… brilliant idea!

  13. These preserves sound fantastic – love the ginger! Congrats to Jenny and I’m sure she appreciated these little bites.

  14. What a beautiful recipe Shaina! Thanks for being a part of this virtual shower. You girls made my day!! Hope to see you soon!! Xoxo

  15. Gorgeous photos–what a great idea! I recently picked up a jar of lemon ginger preserves and it’s been my favorite toast spread lately, so I bet I’d love plum too!

  16. I love the ginger! What a great idea. Now that we’ve knocked out our tomatoes it’s time to move onto the preserves!

  17. They look lovely. Small bites with cheese? Preserves this gorgeous? YUM! Lovely photos!

  18. Your photos are too pretty, and this appetizer looks so good, I know I would love it!

  19. I froze a whole bunch of plums to make jam with later this fall and I will have to try pairing it with ginger. This is such a gorgeous appetizer!

  20. This looks so delicious – can I freeze the jam?

  21. This looks so delicious. A slice of good bread, some cheese, and a yummy spread like this one is one of my favorite things. I love the addition of ginger. Perfect!

  22. This is my version of appetizer heaven. Congratulations to Jenny! I just got Marisa’s book, and I can’t wait to have a weekend full of canning.

    You know, Shaina, it’s funny about seasons. Stone fruit season to you marks the beginning of Fall, but in Texas, it lands right around 4th of July and signifies the real beginning of summer, barbecues, and floating the river. Amazing just how big this country of ours is that it can vary so widely in time.

  23. Shaina, I could seriously eat preserves, bread and cheese morning noon and night… and NEVER get tired of it!

  24. Yes, stone fruit is the best. I’m so excited to have some in Oregon tomorrow (and bring some home). I’ve always wanted to make preserves too, this sounds so good!

  25. My kind of appetizer, simple and flavorful!

  26. I’ve never had this combination, but I love both ginger and plums and sure I would love this!

  27. Are the plums peeled or unpeeled?

  28. What a unique flavor combination. So creative,

  29. I made this last night and it turned out perfectly. At first I was apprehensive about not using any pectin but the texture turned out really well. I was able to fill two 8-oz jars, so today I’m going to triple the recipe in order to get a greater yield. Thank you for the great recipe!

  30. So far we’ve eaten this on 1-2-3 pancakes and celery with peanut butter. We try to keep it classy 🙂 this jam is delicious. I have three smitten fans here. Thank you for sharing – we love you.

  31. My gosh that looks incredible! I could eat these preserves on everything!

  32. These look so yummy Shaina!
    I love cheese and preserves together!

  33. I make rosemary-plum preserves every year. Gonna have to try this one…I love ginger!

  34. Auch das LFGB wird durch unzählige Gesetze die Rechtsverordnungen flankiert beziehungsweise.
    Als im Jahr 1400 von den Landesherren Hugo Hugo Sekt Sekt zölle viele
    der Abgaben eingetrieben wurden, löste dies auch bei jenen Hugo Sekt bauern große Verärgerung
    aus, da diese fuer welche Erzeugung hart arbeiten mussten.
    ihm viele neue Hugo Sekt renommierter Hugo Sekt güter jener
    ganzen Welt in dem Sortiment bei Avinos.

  35. Pamela Stevenson says:

    Would it set up if I didn’t do the canning water bath and just made refrigerator jelly? I have a bunch of pluots I would like to try this with. It sounds delicious!

    • Yes it would! Have fun jamming!

      • Pamela Stevenson says:

        It ended up being a bit thin, but is really, really good! I don’t know if I didn’t let it get quite hot enough or if the fruit was too ripe. I love the little bite from the ginger.

        • You can always cook it longer. Cooking times can be affected by burner type, current weather, and the pot you use, so watching for consistency is always good. Jam sets at 220ºF. If you don’t have a thermometer to test the temperature, you can always do a sheet test, where you stir the pot with a spoon and then hold it up and watch the drips. What you’re looking for is a thick consistency that falls in sheets from the spoon, rather than dripping in thin, individual drops. I hope this helps, and enjoy the jam!

          • Pamela Stevenson says:

            Thank you for the tips and advice! I didn’t know I could heat it again after the first time. Maybe next time I’ll do that. For now I’m okay with my thin jelly. It’s thin enough to use as a sauce but still viscous enough to put on toast. I have an electric stove and after 13 years STILL have problems adjusting to electric vs. gas. 🙂


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