Spiced plum and port jam

Home made preserves are so very simple to make, and there's so much pleasure to be had from eating jam you made yourself.
Spiced plum and port jam

Photography by Ian Wallace, styling by Louise Pickford.




1.Combine plums, juice and the water in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until plums are pulpy.
2.Meanwhile, tie cinnamon, cloves and star anise in muslin.
3.Measure fruit mixture, allow 1 cup sugar to each cup of fruit mixture. Return fruit mixture, sugar, port and muslin bag to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 35 minutes or until jam jells when tested.
4.Discard muslin bag. Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.

Related stories