Plum jam with spices and rum

Plum jam with spices and rum

Before the season ends, we take advantage of the plums. Of course, at home, we eat them just like that, at any time of the day. It’s like a candy… And then, I can’t resist making a few jars of jam. This is one of my favourites. I add star anise and cinnamon… And a little amber rum. With yogurt and cottage cheese, it’s delicious!

There is nothing easier than making jam. Good fruit, sugar, a large saucepan, a wooden spoon and a little of his time are enough. There is no need to use special sugars or gelling agents, unless you want a very firm jam. But, personally, I don’t like it. I prefer my jams to stay slightly runny. It’s so much more delicious!

Plum jam with spices and rum:

(According to Doria’s Kitchen)

1 kg of Reine-Claude or Mirabelle plums (halved and pitted)
600g brown sugar
2 star anise
1 cinnamon stick
25 ml of amber rum
1 lime

Mix plums, sugar, spices and rum. To mix together.
Cover and let stand overnight.

The next day, boil 3 to 4 glass jars.

Bring the fruit to a boil.
Lower the heat slightly and add the lemon juice.
Let simmer for about 20/25 minutes. It will be necessary to remove the foam at the start, then little by little we see the color which changes, becomes darker. You can test the grip by pouring a little jam on a plate.

Immediately pour the jam into the jars then close them and turn them upside down for a few minutes.

Plum jam with spices and rum

To finish: to use this jam, you can let yourself be tempted by this cake. It should be perfect!


If you want a firmer jam, add a little Vitpris mixed with brown sugar at the very start of cooking.

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