Papaji spiced plum jam

    1 hour 5 min

    This is a warming winter jam based on chai tea. With all those lovely spices in it you can feel it doing you good! I make it with Victoria plums.

    65 people made this

    Makes: 900 g jam, approximately

    • 900g plums, halved and stones removed
    • 2 1/2 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • 3/4 teaspoon ground cloves
    • 1/8 teaspoon freshly ground black pepper
    • 3 star anise
    • seeds of 10 cardamon pods, crushed
    • 800g granulated sugar

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. 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.
    2. Remove the 3 star anise with a spoon and discard. Add the sugar and stir to dissolve over a low heat.
    3. 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.
    4. 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.

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    Reviews in English (1)


    My plums are really juicy so I didn't use water or butter and boiled it a bit longer. Delicious ❣️  -  07 Aug 2017