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Method Prep:20min › Cook:45min › Ready in:1hr5min
Put plums into a preserving pan or heavy based saucepan with all the spices and 100ml of water. Simmer gently for 20 to 30 minutes until plums are softened and falling apart.
Remove the 3 star anise with a spoon and discard. Add the sugar and stir to dissolve over a low heat.
Increase heat and bring mixture to a full rolling boil. Boil, stirring intermittently with care, until temperature reaches the setting point of 105 degrees C.
Skim off any excess scum then add a small knob of butter to remove any final scum. Pour into sterilised jars, seal and label.
After the sugar has dissolved, cool a small portion of the jam and taste. Additional ground black pepper can be added at this stage if required.
For added safety use a splash guard at the boiling and stirring stages.
To sterilise glass jars: Wash jars in clean soapy water and rinse well. Place in an oven on a baking tray at 140 C for 20 minutes. Remove jars with care and allow to cool for 10 minutes before adding the jam. Handle jars with care - they may still be hot.