Spiced Plum and Port Jam

Lidls has been selling plum at roughly £1 a kilo!

And after our failed rosehip jelly this year, the hatchlings and I needed an easy success to sooth the loss of a dozen hours spent deseeding rosehips.

Today was spent making this:

1kg plums, stones removed, quartered

60ml orange juice

250ml water

1 cinnamon stick, halved

½ tsp cloves

1 star anise

Approx. 1.1kg granulated sugar

125ml port

Combine plums, juice and water in a large pan and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until plums are pulpy. Meanwhile, tie the cinnamon, cloves and star anise in muslin.

Using a cup, measure fruit mixture into a large pan – allow a cup of sugar for each cup of fruit mixture. Add the port and muslin bag. Stir over high heat without boiling, until sugar dissolves.

Bring to the boil; boil (uncovered) without stirring for 35 minutes, then test for a set. Test every few minutes until setting point is reached.

Discard muslin bag. Pour into warm, sterilised jars and seal immediately.