Plumcot, Vanilla and Star Anise Jam

The additional spices in this jam make it so much

more than just a fruit spread. It is more like a sauce 

you want to add to everything. 

I personally think this jam would be delicious

with roast duck or turkey!

As Always,

ENJOY!

Recipe Source: In A Jam by Kirsten Day

Makes 3 - 250ml jars

500g plumcots

500g sugar

60ml lemon juice

2 star anise

1 vanilla pod or 1 tsp. vanilla bean paste

Quarter the plumcots and remove the stones. Place the flesh into a large heavy bottomed pot. Add the sugar, lemon juice, water and star anise. Bring slowly to a simmer over low-medium heat, until the sugar has dissolved, stirring to prevent the fruit catching on the bottom of the pan. 

Split the vanilla pod and scrape out the seeds, add to the pan, along with the split pod. Increase the heat and boil for  20-25 minutes. Setting point at 104C degrees.

When ready, remove the saucepan from the heat, remove the star anise and the vanilla pod, and allow the jam to sit for 5 minutes.

Ladle the jam into the hot, sterilized jars, screw the lids on tightly and turn the jars upside down for 5 minutes. Turn them back upright and allow to cool. 

Label and date each jar.