Plum jam with ginger and white chocolate

those who didn't have enough time, we have a recipe that will save the honor of this year's preserves. Let's take advantage of the last moments of fruit and vegetable abundance and make something with plums. Apart from them, the greengrocer's only has apples, mini kiwis, and blueberries at astronomical prices. You probably know the recently fashionable idea of chocolate-covered plums with dark chocolate. How about a version with its white sister and ginger? Today's preserve is very simple and very delicious!

Ingredients:

2 kg of plums
100 g of white chocolate
30 g of ginger

1. Cut the plums in half and remove the pits, peel and chop the ginger into matchsticks, put everything in a pot and cook uncovered over medium heat for about 40 minutes, until almost all the liquid has evaporated. Stir occasionally to prevent burning.
2. Finely chop the chocolate. Combine with the hot fruit. Pour into jars.
3. If you want the spread to stay on the pantry shelf until at least December, place the jars in a pot of boiling water, reaching halfway up the jars, and pasteurize them covered for 15 minutes. Cool them upside down, then turn the jars over so that the lids seal. Once opened, store in the refrigerator.

Recipe: Magdalena Święciaszek, photo: USTA magazine