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
  • Print
Photography by Ian Wallace, styling by Louise Pickford.


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


Spiced plum and port jam
  • 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.

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