This spiced jam makes a great gift for loved ones at Christmas but is great all year round on toast or crumpets, it's our favourite jam and after making it last year we've JUST run out so it was time for a new batch! We gift little jars to our neighbours and friends and keep a couple of big jars to last us for the rest of the year ;)
It's a great recipe to make with the kids, plenty of easy chopping and a simple, quick method so they don't get bored. Obviously keep them away from the boiling hot jam stage though!
1.5kg plums, stoned & chopped
150ml cold water
1.5kg golden granulated sugar
1 tsp ground cinnamon
2 star anise
2 tbsp lemon juice
small knob of butter
75ml sloe gin
Put the plums in a preserving pan or very wide saucepan with the water. Bring to a simmer, then cook for 5 mins until just tender. Stir in the sugar, cinnamon, star anise and lemon juice and cook for a few more minutes until the sugar has dissolved.
Bring to the boil, then boil rapidly for 5-10 mins or until the temperature on a sugar thermometer reads 105°C. If you don’t have a thermometer, spoon a little jam onto a cold saucer. wait 20 seconds, then push with your finger - if it wrinkles, the jam is ready. If not, boil for another 2 mins and test again.
Remove from the heat and skim off the scum. Stir in the butter and sloe gin, then let the jam cool for 15 minutes. Ladle into hot, sterilised jars, adding an optional star anise to each jar if gifting. Close the lids, then leave to cool completely.