Recipes

Go Back

​Plum Star Anise Jam

Friday, August 14, 2015

Courtesy:  Beth Knorr (adapted from this blog)

 

Ingredients 
5 lbs plums, preferably Stanley or Damson, pitted and roughly chopped
2 cups sugar
4-5 star anise blossoms

Directions
Place plums, star anise and sugar in a non-reactive saucepan and let sit in refrigerator for several hours or overnight until juices begin to form a thick syrup. If you are pressed for time, you can skip this step.

Bring plums to a simmer, and cook until they have broken down, and the juices pour off a spoon in a sheet, roughly 40 minutes to an hour. Check flavor from time to time during cooking process and remove star anise blossoms when the flavor imparted is the strength you like.

Meanwhile, sterilize jars by boiling in your canning pot for 10 minutes. Pour hot water over jar lids to soften rubber ring.

Once jam reaches desired consistency, pour into sterilized jars, put on lids and tighten bands just to finger-tight, and bring water back to a boil. 

Once the water is boiling, process for 10 minutes. Remove from canning pot and set on a clean towel away from drafts. Listen for the "ping". If it does not ping, refrigerate and consume immediately, or re-process.

Makes roughly 3 pints. 

Go Back


Go Back


Tags

bacon turnips anchovy Side meatballs poblano egg conserve butter coriander bread pudding cantaloupe bulgar Apple mustard greens coeur a la creme crisp habanero Spinach okra pie pancake mushrooms curry gin pears baguette shallots flank steak rouille tostadas cake Chevre reggiano fraiche sherry Rice wine vinegar chorizo verde shitake sour dill almond milk chiles chipotle walnuts cointreau Greens blue cheese scallions fennel bulb peach casserole coconut milk caesar fritter Butternut melon autumn spiced winter squash pork pecan potatoes jack collins Soup tomato corn pie syrup sweet potato Cider olives chimmichurri yogurt apples prosciutto mushroom maple syrup carrots imam fennel bruschetta wheat flour onion Kale bloody mary fritters blueberry tortillas Red Onion panzanella maple cream baby bok choy beet beets goat Cheese Dressing sauce muffins Tomatoes cockaigne anise brown sugar Poblano Chili strata bulgar wheat pork chop tomatoe absinthe Salad Leek daisy asparagus artichoke bok choy pudding capers Eggplant snow peas ramps currants sour cream scapes strawberry tomato juice beef lemon grass kluski beet greens fondue beer celebration dilly vegetable Jerusalem artichoke green pepper carrot tops chilies mint remoulade Beans jam polenta Tomatillos vinaigrette vegetarian cheese spelt buckwheat Squash slaw crepes fennel seeds berry thai chili peas egg noodles creme lettuce cornmeal plum tomatoes leeks radish garlic tomato oats cilantro tuscan coeur plum parmesan gratin turnip chives rhubarb chicken hazelnuts celeriac buttermilk sweet heavy whipping cream walnut oil cranberry gorgonzola kirsch shiitake jack cheese pasta pickled tenderloin knots chili peppers pineapple basil swiss honey yellow onion chocolate celery hearts wasabi gouda parmigiano paste cucumber roasted bayeldi cauliflower shelling Shitake Mushrooms pine nuts hickory compote latkes carrot top Potato sausage onions biscuits frittata shrunken heads cream cheese bosc tart Swiss Chard chimichurri sesame nectarine couscous celery root plums Farmers' Market Vegan sandwich green beans flank strawberries steak pesto stuffing pepper Cranberry Beans kalamata spring gazpacho radishes almonds pecans Spread watercress barley feta peppers kohlrabi Recipes white beans carrot fronds dijon bbq pumpkin eggs zucchini Bread arugula bean gruyere wrap sandwiches Drinks chicken dinner salad Salsa bell pepper Corn vanilla wafers sunchokes