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


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