This spiced plum jam recipe is one that we have been perfecting for the last few years. We settled on this mix of spices when we used to make a spiced jam from foraged damsons and crab apples. When we moved to our current house a couple of years ago, there were so many plum trees in the garden that we started making it all plum. This is how we have made our jam the last two years and both batches were absolute triumphs.
Ideally you should include a good few plums that aren’t yet quite ripe, as they are higher in pectin (the ingredient which makes jam set), than ripe plums.
We know some people aren’t keen on spiced fruits, but if you are, then we’re sure you’ll love this. This jam spread on toast is almost like having a spicy plum crumble for breakfast! Seriously, give this a try.
The ingredients. Let’s get jam making!
Ingredients
4lb (1.8kg) plums (including some that aren’t quite ripe)
3lb 4oz (1.5kg) granulated sugar
1 pint (568ml) water
2 whole star anise
12 cloves
3″ (7.5cm) stick of cinnamon
Preparation
1. Place a saucer in the refrigerator or somewhere cold. This will be useful later to check whether the setting point has been reached.
2. Sterilise about 10 clean jam jars. The easiest way to do this is probably to heat them in the oven on a low heat, and carefully remove them just before you are ready to fill them. This is the most convenient method, as the jars will be sterile, dry and warm when you are ready to fill them. Place the jars upright on a baking tray lined with baking paper. Make sure the jars aren’t touching and heat at 140°C (fan 120°C, 285°F, Gas Mark 1) for at least 20 minutes. Sterilise the jar lids by boiling them in a saucepan of water for about as long as the jars are in the oven. Carefully remove the lids from the water with tongs shortly before you are ready to seal the jars. Make sure lids have cooled enough to handle, or handle them with an oven mitt when applying them to the jars.
Method
1. Begin by preparing the spice bag. Take a square of muslin and into the centre of it place the cloves and the star anise. Break the cinnamon into small pieces and add this to the other spices. Keeping the spices in the centre of the muslin, bring the four corners together and tie with a piece of string to form a small bag containing the spices.
2. Stone the plums by cutting them into vertical halves. Twist one half of the plum to separate it from the stone, and remove the stone from the other half.
3. Pour the water into a large pan and add the plums and the spice bag. Bring to a simmer and cook until the plums soften. This will probably take about 20 minutes.
The plums softened.
4. Remove the spice bag and add the sugar to the pan. Stir until the sugar has fully dissolved.
5. Bring to the mixture to a rolling boil and leave without stirring for 10 minutes.
6. Check whether the setting point has been reached. To do this put a small quantity of the jam onto the cold saucer and allow to cool for about a minute. Once cool, run your finger through the jam. If the jam crinkles, then the setting point has been reached. If the setting point hasn’t been reached, return the saucer to the cold place, continue boiling the jam for another couple of minutes and check again. Repeat the process until the test is passed.
7. Remove the pan from the heat. After a few seconds check the jam has an even consistency. If the softened fruit is sitting in a layer at the top, return to the heat for another couple of minutes and check again.
8. Ladle the hot jam into the warm sterilised jars and seal. Store in a cool dry place. Enjoy!
Spiced plum jam on toast – enjoy!
The finished product – homemade spiced plum jam. Delicious!