Mulled Plum Jam

I know Christmas is over but I don’t think there’s ever a bad time for this mulled plum jam, I first made it for my Spiced Financiers but, honestly, it’s so good that it deserves to be appreciated alone. This is a really nice, simple recipe, plums are naturally high in pectin so this recipe doesn’t require any thickening agents or anything fancy. Let’s get into it.

Ingredients

500g red plums

250g caster sugar

1/4 tsp citric acid or juice of 1/2 lemon

1 clementine, juice & zest

1 cinnamon stick

2 star anise

4 green cardamom pods

5 cloves

Method

• Remove the stones from the plums and chop, I don’t like my jam too chunky so I like to cut mine quite small, if you like bigger chunks, leave the plums bigger.

• Zest and juice the mandarin and combine with the plums, sugar, citric acid/lemon juice in a pan.

• If you have a spice bag, put all of your spices in it before adding them to the pan, I was living life dangerously so I just threw them in but a spice bad will save you hours later.

• Cook on a low heat, stirring every now, once it’s boiling, continue to cook for about 5 minutes, stirring occasionally to prevent the bottom from catching.

• Remove from the heat, remove spice bag and decant into sterilised jars, if you didn’t use a spice bag fish the spices out at this stage, it might take a while but no one wants to bite down on a surprise clove when they’re trying to enjoy their jam on toast.

• Use as you please!

I really hope you enjoy this recipe, if you make it, please tag me and keep an eye out for more recipes coming soon!