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Spiced plum and port jam

The Australian Women's Weekly Preserves Cookbook
Spiced plum and port jam
Photography by Ian Wallace, styling by Louise Pickford.

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Favourite flavours: Condiment

Spiced plum and port jam
INGREDIENTS

1kg (2 pounds) plums, seeded, quartered
1/4 cup (60ml) orange juice
1 cup (250ml) water
1 cinnamon stick, halved
1/2 teaspoon cloves
1 star anise
5 cups (1.1kg) white (granulated) sugar, approximately
1/2 cup (125ml) port
METHOD

1. Combine plums, juice and the water in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until plums are pulpy.
2. Meanwhile, tie cinnamon, cloves and star anise in muslin.
3. Measure fruit mixture, allow 1 cup sugar to each cup of fruit mixture. Return fruit mixture, sugar, port and muslin bag to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 35 minutes or until jam jells when tested.
4. Discard muslin bag. Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.

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