Spiced Plum Jam
A delicious and easy homemade spiced plum jam recipe made without pectin or peeling the plums, featuring warming spices and the natural thickening power of apples.
Equipment
- large, heavy-bottomed pot Important to prevent scorching.
- small plate For testing jam set. Keep in freezer.
- Sterilized jars For storing the jam.
Ingredients
Main ingredients
- 1.5 kg black plums OR Italian plums seeds removed, ripe but firm.
- 700 g white sugar or 3½ cups.
- 1 pinch sea salt
- 30 mL lemon juice or 2-3 tbsp.
- 2 star anise pods
- 0.25 tsp ground cardamom
- 0.25 tsp ground cloves
- 200 g Granny Smith green apples grated, or approx. 1-2 green apples.
Instructions
- Prepare the plums: Wash, halve, and pit the plums. Quarter if large.1.5 kg black plums OR Italian plums
- Combine ingredients: In a large, heavy-bottomed pot, combine prepared plums, sugar, salt, lemon juice, star anise, cardamom, cloves, and grated apples. Stir well.1.5 kg black plums OR Italian plums
- Cook the jam: Place the pot over medium-high heat. Bring to a rolling boil, stirring occasionally.
- Thicken the jam: Reduce heat to medium-low. Stir frequently and cook until thickened, approximately 45 minutes to 1.5 hours.
- Test for set: Spoon a small amount of jam onto a cold plate. If it wrinkles when pushed, it's ready. Cook a few more minutes if needed.
- Remove spices: Fish out and discard the star anise pods.1.5 kg black plums OR Italian plums
- Jar the jam: Ladle hot jam into sterilized jars, leaving ¼ inch headspace. Wipe rims, seal tightly, and let cool.
Notes
Sterilize jars by washing and placing in a 225°F (107°C) oven for at least 15 minutes, or by boiling in water for 10 minutes. Store sealed jars in a cool, dark place for up to a year. Refrigerate after opening and consume within 3-4 weeks.