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.
- 1 hr cooking
- Serves 10
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Ingredients
Spiced plum and port jam
- 1 kilogram plums, seeded, quartered
- 1/4 cup (60ml) orange juice
- 1 cup (250ml) water
- 1 cinnamon stick, halved
- 1/2 teaspoon cloves
- 1 star anise
- 5 cup (1.1kg) white (granulated) sugar, approximately
- 1/2 cup (125ml) port
Method
Spiced plum and port jam
- 1Combine plums, juice and the water in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until plums are pulpy.
- 2Meanwhile, tie cinnamon, cloves and star anise in muslin.
- 3Measure 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.
- 4Discard muslin bag. Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.
