Plum Anise Jam Recipe
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
- 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
- In a Dutch oven, combine plums and water; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until plums are softened.
- 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.
- 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.
- 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.
Originally published as Plum Anise Jam in Country Woman August/September 2014
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