Ginger and star anise plum jam
Plum jam with ginger and star anise is a rather unusual combination of spices and fruits, which was inspired by oriental and Asian cuisine. Jam with such additives can become an independent dessert, which does not need either cookies or crackers, but a cup of strong tea on a frosty evening is enough.
Indian and Chinese cuisines often use star anise. An eternally green plant known as star anise or star anise. Many of us remember this taste from childhood, as it is associated with cough syrup. But in cooking, I started using it recently and I am very happy about it.
Star anise and cinnamon add a magical aroma to sweets, ginger adds a fresh and sharp note, with such additives, banal plum jam does not look sad anymore. A little imagination and you get a great treat with an unusual taste!
When I am too lazy to get the seeds from the plums, I boil them in a small amount of water for about 10 minutes and wipe them through a sieve. The bones and peel remain in a colander, the jam is completely transparent, like jelly.
The main highlight of the recipe is candied slices of ginger, which become almost transparent in the finished plum jam. And although you can eat jam right away when ready, I advise you to let it brew for 2-3 days so that ginger gives its taste to the fruit, and the spices fully reveal the aroma.
- Time: 60 minutes
- Quantity: 1, 5 L
Ingredients for plum jam with ginger and star anise:
- 1 kg drain;
- 40 g of fresh ginger;
- 3 cinnamon sticks;
- 6 stars star anise;
- 1 kg of sugar;
- 100 ml of water;
Cooking plum jam with ginger and star anise.
You can take any plums for this jam, whether they are ripe or not, it does not really matter. Very ripe plums will boil completely, a rather uniform mass will be obtained, and the halves of hard and slightly unripe fruits will retain their shape in the finished jam.
The most time consuming part of this recipe! We get the seeds from the plums. Here, of course, the ripe plums are beyond competition - a stone is easily taken from them. Pitted plums cut in half.
Fresh ginger peeling, cut into very thin petals. You can cut ginger with a knife for peeling vegetables. Pour all the sugar into a deep container, put the ginger petals, pour in the water and prepare the sugar syrup. When all the sugar is dissolved and the syrup boils, you can pour plums on it.
We transfer the plums to the jam basin, fill with ginger syrup, add cinnamon sticks and star anise. Cook over medium heat, sometimes shake the bowl.
Cook plums over medium heat for 30 minutes. When cooking jam, remove the foam! If you leave them, then in the finished product ugly splashes will be visible, and without foam the jam will become transparent and bright
From the cooled jam we get the cinnamon sticks and star anise stars in order to distribute them equally in jars of jam
In each 500 gram jar I put one stick of cinnamon and 2 star anise flowers, then fill with jam and close the lid.
Ready plum jam with ginger and star anise can be stored in the kitchen cabinet, like ordinary jam. After about 2-3 days, ginger, spices and plums will combine, you get a magical combination of tastes! Try to cook!