Best 2 Plum Anise Jam Recipes
Plum anise jam, a delectable treat that harmoniously blends the sweet tartness of plums with the aromatic licorice flavor of anise, is a culinary delight waiting to be discovered. This unique jam captures the essence of summertime, transforming ripe, juicy plums into a luscious spread that elevates any meal or snack. Whether you're a seasoned jam maker or a novice in the kitchen, this article will guide you through the process of crafting the perfect plum anise jam, ensuring a flavorful and memorable experience.
Let's cook with our recipes!
PLUM ANISE JAM
Growing up, my father loved black licorice and all my siblings and I loved it as well. I still love the flavor of black licorice but can't eat the candy anymore for health reasons. This recipe reminds me of the flavor I loved as a child. The delicious jam tastes great with Brie or goat cheese and crackers. -Jill Grueninger, Mequon, Wisconsin
Provided by Taste of Home
Time 45m
Yield 8 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine plums and water; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until plums are softened., Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Stir in aniseed., Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 65 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
PLUM JAM
Traditional and delicious homemade jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 128
Number Of Ingredients 6
Steps:
- Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 12.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 12.3 g
Tips:
- Choose ripe and flavorful plums: The quality of your plums will greatly impact the taste of your jam. Choose plums that are fully ripe, with deep, rich color and a sweet, juicy flavor. Avoid plums that are bruised or damaged.
- Use a variety of plums: Using a mix of different plum varieties can add depth and complexity to your jam. Try combining sweet and tart plums, or using plums with different colors to create a visually appealing jam.
- Prepare your plums properly: Before you start making the jam, you'll need to prepare your plums. This involves washing them thoroughly, removing the pits, and cutting them into small pieces. You can also peel the plums if you prefer, but this is not necessary.
- Use a large pot: Jam can easily splatter and bubble up, so it's important to use a large pot that gives the jam plenty of room to expand. A Dutch oven or large saucepan works well.
- Cook the jam over medium heat: Jam should be cooked over medium heat to prevent scorching. Stir the jam frequently to ensure that it cooks evenly.
- Test the jam for doneness: To test the jam for doneness, place a small spoonful of jam on a cold plate. If the jam wrinkles when you push your finger through it, it is ready. If the jam is still too runny, continue cooking it for a few more minutes.
- Let the jam cool before storing it: Once the jam is cooked, let it cool completely before storing it. This will help to prevent the jam from spoiling.
Conclusion:
Plum anise jam is a delicious and versatile condiment that can be enjoyed in a variety of ways. It can be spread on toast, scones, or pancakes, or used as a filling for pies and tarts. It can also be used as a glaze for chicken or pork, or as a dipping sauce for fruit and cheese. No matter how you choose to enjoy it, plum anise jam is sure to be a hit. So next time you have a batch of ripe plums, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
