Roasted Plum Jam
Plums are roasted in the oven with comforting spices and thickened with gelatine for a tasty, fragrant jam with notes of rich caramel.
10 minutes
3 hours or overnight
2 cups (500mL)
Easy
Ingredients
8 medium plums, pitted and quartered (about 4 cups/1 L)
2 cloves (whole)
1 cinnamon stick, about 2 inches (5 cm) long
1 star anise (whole)
1/2 cup (125 mL) packed golden brown sugar
1/4 tsp (1 mL) salt
1/2 cup (125 mL) apple juice
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) vanilla extract
1 packet (2 ½ tsp) E.D.SMITH® Knox® Gelatine
1/4 cup (60 mL) cold water
Tips
- This jam can be used to accompany both sweet and savory dishes. Use as a condiment for breakfast oats, toast or yogurt, or as a dessert topping for ice cream or slices of pie. Or serve with roasted meats or alongside cheeses on charcuterie boards.
- To sterilize empty canning jars: Place jars right-side up on rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch (2.5 cm) above the tops of the jars. Boil for 10 minutes. (At elevations higher than 1,000 feet, boil 1 additional minute for each additional 1,000 feet.)
- Cook Time: 40 minutes
Directions
1. Preheat oven to 400°F (200°C).
2. In large bowl, toss together plums, cloves, cinnamon, star anise, brown sugar and salt. Transfer to 13 x 9-inch (33 x 23 cm) baking dish.
3. Bake for 30 to 35 minutes or until juices start to bubble and plums are tender and starting to caramelize. Let cool slightly. Discard cloves, cinnamon stick and star anise; mash plums lightly to blend.
4. Transfer roasted plums mixture to large saucepan; stir in apple juice, lemon juice and vanilla. Bring to a boil. Reduce heat to medium-low and cook at a simmer, uncovered, for 6 to 8 minutes or until mixture thickens slightly. Remove from heat.
5. Meanwhile, in small bowl, sprinkle gelatine over ¼ cup (60 mL) cold water; let stand 1 minute. Stir into plum mixture.
6. Spoon plum mixture into three 8 oz (250 mL) sterilized jars; let cool slightly. Cover and refrigerate for 3 hours or up to overnight until set. Store up to 4 weeks in refrigerator. (Alternatively, transfer to clean plastic freezer jars and store for up to 1 year in freezer.)