Go Back

​Plum Star Anise Jam

Friday, August 14, 2015

Courtesy:  Beth Knorr (adapted from this blog)


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

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


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