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 this felt like your kind of pace, you may enjoy Notes from the Jam Kitchen — seasonal notes and small observations, written in step with the year.
Joining includes The Five Principles of French Jam Making, a 10-page downloadable PDF.