Thursday, August 30, 2012

Spiced plum and blueberry jam

At the beginning of this plum extravaganza, Mette from Becauseitmatters and I fully intended to produce a full menu, entree, main and dessert using plumbs. But believe it or not, even with plums coming out our ears, we forgot to add them to the main course.

So today instead of a main dish, here is a really lovely and spicy plum and blueberry jam. This is not your traditional sweet jam, it is laced with beautiful spices that give it body and a definite edge over store bought alternatives.

Although this jam would be wonderful with sweet pancakes or scones, due to the cinnamon and star anise it has a very Christmas feel to it. As such, it would also be a great accompaniment to duck or roast turkey.


Ingredients
  • 2 star anise
  • 1/2 cinnamon stick
  • 1/2 vanilla bean, pods scraped out
  • 500 g sugar
  • 800 g plums, pitted and halved
  • Zest and juice of 1 lemon
  • 300 g blueberries, both fresh and frozen can be used

Place all the ingredients except the blueberries in a pot and boil over medium heat. Once at a boil, remove the lid and let the fruit soften and the jam reduce to a thick syrup. Taste your jam to see if you have the right sweet/acid balance. Mette and I don't like really sweet jam so you may want to add a little more sugar than what we have.

Once the right consistency is reached - it takes about 20 minutes - add the blueberries. Cook for a further 5 minutes. We wanted to retain the shape of the blueberries, but if you want more of an emulsification and a smoother spread, cook for longer until the blueberries break.

Pour your finished jam into clean sterilized jam jars ready to enjoy!

P.S. Once again, these gorgeous images are by the very talented Martin Kaufmann

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