Okay so why the name China Plum Jam? Well I wanted to make my plum jam a little more spicy and as I adore the plum sauce in Chinese restaurants I thought I would incorporate a few of the spices they use in my jam.
Enjoy on toast, pancakes, scones or with duck or pork.
- 700g plums (I used deep red plums)
- 1 red chili
- 1 small cinnamon stick
- 2 star anise
- 1 vanilla pod
- zest and juice of 1 lemon
- 700g jam sugar
- Remove stones from plums and cut in half. Toss the plums, cinnamon, star anise and vanilla pod into your preserving pan.
- Finely chop the chili and remove the seeds. Add this to the pan along with the zest of the lemon and all the juice. Add the sugar and heat slowly to dissolve.
- Now ramp up the heat and boil madly for about 10 minutes or until a spoonful of the jam sets to a crinkle on a chilled saucer.
- Pot into sterilised jars.