Plum Anise Jam Recipe
Plum Anise Jam Recipe photo by Taste of Home
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Growing up, my father loved black licorice and all my siblings and I loved it as well. I still love the flavor of black licorice but can't eat the candy anymore for health reasons. This recipe reminds me of the flavor I loved as a child. The delicious jam tastes great with Brie or goat cheese and crackers.—Jill Grueninger, Mequon, Wisconsin
TOTAL TIME: Prep: 35 min. Process: 10 min./batch
MAKES:64 servings
TOTAL TIME: Prep: 35 min. Process: 10 min./batch
MAKES: 64 servings


  • 8 cups chopped unpeeled fresh plums (about 3-1/2 pounds)
  • 1/2 cup water
  • 1 package (1-3/4 ounces) pectin for lower sugar recipes
  • 1 teaspoon butter
  • 4-1/2 cups sugar
  • 1 tablespoon aniseed, crushed

Nutritional Facts

2 tablespoons: 65 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 0 protein.


  1. In a Dutch oven, combine plums and water; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until plums are softened.
  2. Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Stir in aniseed.
  3. Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 8 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Plum Anise Jam in Country Woman August/September 2014

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