Plum and Star Anise Jam Recipe

The plums soften into a rich, ruby syrup while the star anise quietly infuses its warm, spiced perfume. It’s simple, slow, and beautifully seasonal — a jar that brings depth and comfort to everything it touches.

Ingredients

(makes about 5–6 jars)

1 kg (2 lb 4 oz / 4½ cups) ripe plums, stoned and chopped

700 g (1 lb 8 oz / 3½ cups) Demerara sugar

Juice of 1 lemon

3 whole star anise

How to Make Plum and Star Anise Jam

• Add the plums, sugar, and lemon juice to a large bowl. Stir well, cover, and leave to macerate overnight (or for at least 8 hours). The fruit will release its juices, creating a fragrant syrup.
• Next day, pour the mixture into a preserving pan and warm slowly, stirring until the sugar has completely dissolved.
• If you prefer a smoother jam, remove from the heat and blend lightly at this stage using a stick blender. Take care not to over-purée.
• Add the star anise in a muslin bag.
• Increase the heat and bring to a rapid boil. Cook until the jam reaches 104°C / 220°F, or until a soft gel forms on a chilled plate. Remove the star anise bag and skim away any froth.
• Remove from the heat and leave the confiture to stand for 10–15 minutes so the fruit settles evenly.
• Ladle into warm, sterilised jars and seal immediately. Invert for 2 minutes, then return upright.

Serving suggestion

Rich, jammy plums laced with aromatic spice — perfect on warm bread or spooned generously over rice pudding.

If you'd rather skip straight to the jar, our Plum & Star Anise (220g) is made using the same slow method. Or explore the full seasonal range - visit The Pantry Shop.