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
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.
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.