600g / 21 oz plums, halved and stoned
60ml / 2.1flozwater
300g / 10.5g sugar
Juice of 1 orange
Squeeze lemon juice
1 cinnamon stick
1 star anise
- Put the plums in a heavy-based saucepan with all the other ingredients and bring to a boil over a medium heat. Stir and turn down to a simmer. Gently simmer for an hour, stirring occasionally, until the plums have all broken down and the jam is reduced. It should look shiny and cling to the back of a spoon. If it isn’t there yet, put it back on to boil for another 5 minutes.
- Pour into warm (not cold!) sterilised jars and seal immediately. Store in the fridge or in a cool dark place.
- Toast your brioche slices and slather with cold salted butter and the jam.