Over the years I have added more heat to my standard plum jams. This year the combination of star anise, chopped jalapeño pepper, and crushed red pepper produced a savory jam that is still sweet enough to spread on bread, or use for a grilled cheese, or serve with a charcuterie platter. The color is lovely, and the jam is delicious! —Bevi
7 half pints of plum jam
coarsely chopped plums - Santa Rosa, Friar, or other plum of your choice.
In a large glass bowl, combine all the above ingredients and stir well. Cover with plastic wrap, and let sit for a few hours.
In the meantime, prepare a water bath and glass half pint jars and lids and seals. You can use the method familiar to you, or use this resource:
While jars are in the hot water bath, bring the plum mixture to a boil in a large, non-reactive pot (I use a Le Crueset) over high heat, stirring the mixture occasionally. Allow to boil hard for about 3 minutes, and then turn the heat down to medium to medium high. After about 12 minutes, the jam should be ready to can. (You can dip a metal spoon into the jam, and if the jam forms a "drape" off the spoon, the jam is ready to be canned.)
I use a jam funnel to ladle the jam into the jars. Leave 1/2" headroom. After cleaning jars, lid and light screw on tops and process for 10 minutes. When you remove the processed jars, wait for the PING. No PING, put the jam straight into the refrigerator. Otherwise, you can store for long term use.