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drips of jam on plate with toast and plum jam behind

Chinese Spiced Plum Jam

Karon Grieve
A super easy and tasty plum jam that is great as a glaze on pork or duck, with a cheeseboard and on toast too of course.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course preserves
Cuisine Chinese
Servings 50 servings
Calories 62 kcal

Ingredients
 

  • 700 g plums I used deep red plums
  • 3 tbsp water
  • 1 red chili
  • 1 small cinnamon stick
  • 2 star anise
  • 1 vanilla pod
  • zest and juice of 1 lemon
  • 700 g sugar
Metric - US Customary

Instructions
 

  • Grate the zest off the lemon and squeeze out the juice
  • Remove stones/pits from plums and cut in half. Add them to a preserving pan with the water and lemon juice and heat for about 5 minutes to soften the plums
  • Finely chop the chili and remove the seeds. Add this to the pan along with the zest of the lemon, sugar and spices and heat slowly to dissolve the sugar.
  • Now ramp up the heat and boil madly for about 5-10 minutes or until a spoonful of the jam sets to a crinkle on a chilled saucer.
  • remove the cinnamon stick, star anise and vanilla pod before potting up your jam
  • Let the jam sit in the pan foor about 10 minutes before ladling into sterilised jars. This is so that the fruit doesn't just sink to the bottom of the jars.

Notes

I have calculated the calories from 1 serving (1 tablespoon) of plum jam.
Your jam will keep in a cool dark cupboard for up to a year unopened. Once opened store in the fridge and use within a month.
Use this as a glaze for pork or added to a duck sauce, stir into a stir fry too. Also add to a cheeseboard and just spread it on yoour toast of course.

Nutrition

Calories: 62kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 25mgFiber: 1gSugar: 15gVitamin A: 57IUVitamin C: 3mgCalcium: 2mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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