Spiced Slow-Roasted Plum Jam
I find when I cook plum jam on the stovetop, it takes a long time to cook down. In this recipe, I use the dry heat of the oven to concentrate the plums for an intensely flavoured jam, matched with warming spices. It is essential to use firm-fleshed plums for this lower-sugar conserve, or it won’t cook down. I have included varietal suggestions below.This makes a thick chunky jam, however, if preferred (like my husband requests) you can tip the jam into a saucepan, remove the whole spices and use a stick blender to puree. Reheat until piping hot then fill the hot sterilised jars.
Ingredients
- 1.5 kg firm-fleshed plums – black doris, omega, or prune plums such as zwetschge
- 1 cup 200g dark sugar such as demerara, coconut or brown sugar
- 1 cinnamon quill
- 1 star anise, broken into petals
Instructions
- Preheat the oven to 180C (fan bake 170C).
- Remove the stones from the plums and quarter. Arrange in a single layer in a roasting tray. Place into the oven and cook for 15-20 minutes, until the plums soften.
- Reduce the heat to 160C (fan bake 150C).
- Sprinkle the sugar over the plums and add the spices – don’t stir. Cook for 20 minutes to dissolve and caramelise the sugar. Remove the tray from the oven and gently stir then cook for a further 15-20 minutes, until the conserve is thick and bubbly around the edges (keeping in mind it will thicken some as it cools).
- During this final stage of cooking, sterilise the jars using the oven, boiling or using while hot from a dishwasher cycle.
- When the jam is ready, scoop it into a pan and bring to a simmer. Immediately fill the hot sterilised jars with hot jam (along with a spice or two if you want) and secure the lids. Leave the jars to cool on a wooden board.
- Once jars are cool check lids are correctly vacuum sealed – they should be concaving into the jar. Store in a cool, dark place and use within 6 months. Once opened, keep the jam in the fridge and consume within 4 weeks.