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Roasted Spiced Plum Jam
My Roasted Spiced Plum Jam is a twist on the traditional method of making jam. Roasting the fruit brings out the natural sweetness and means you can use much less added sugar. This jam would be a perfect Mother's Day gift!
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 3 jars
Ingredients
Roast Plums
- 1 kg plums, halved or quartered
- 2 tablespoons raw sugar
- 15 cardamom pods
- 10 cloves
- 1 teaspoon ground cinnamon
Plum Jam
- 1 teaspoon vanilla bean paste or extract
- 1/3 cup orange juice
- 3/4 cup caster sugar
- 1/4 cup dessert wine
- 2 cinnamon sticks
- 4 cloves
- 1 star anise
- 8 cardamom pods
- 1/4 cup water
- 1-2 teaspoons red wine vinegar
Instructions
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Preheat the oven to 170°C (340°F). Place the plums cut side up on a roasting tray lined with non-stick baking paper. Sprinkle over the sugar and spices and roast for 40 minutes or until soft and caramelised.
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Carefully remove all the spices from the tray and place the plums and the juice into a large saucepan. Meanwhile, tie the cinnamon sticks, cloves, star anise and cardamom in a piece of muslin.
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Add the vanilla, orange juice, caster sugar and dessert wine and the muslin bag to the saucepan and stir over high heat without boiling until sugar dissolves. Bring to the boil and add water and red wine vinegar and cook for 30-40 minutes, stirring occasionally, until the jam thickens and jells when tested (see note).
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Remove and discard the muslin bag. Pour the hot jam into hot sterilised jars and seal immediately.
Recipe Notes
To test if the jam has jelled, place a small plate in the freezer until chilled. Place a spoonful of jam onto the chilled plate and wait for a few minutes. Run a finger through the jam and if it wrinkles, it is ready.