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Home-made spiced plum jam with star anise

Home-made spiced plum jam with star anise

It’s easy enough to buy fruit jam - but no-one can deny the joy of making it when stone fruit is abundant, then sharing the jars with friends when you go over for a cup of tea. If you can try to get Victoria plums - they’re the best variety in our opinion.


Ingredients

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

To serve 
Brioche
Salted butter
 

 

Chalk
Chalk 1
Pebble
Pebble 1
Slate
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∅ 78mm | H:80mm | 8oz
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Preparation
  • 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.
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