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

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