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


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