Spiced plum and sloe gin jam recipe

Method

1. If you don’t have a sugar thermometer, start by putting 2 saucers in the freezer for testing the jam later.
2. Put the plums in a preserving pan or very wide saucepan with 150ml water. Bring to a simmer, then cook for 5 mins until tender but not too mushy. Stir in the sugar, spices and lemon juice and cook for a few mins more until the sugar has dissolved.
3. Bring to the boil, then boil rapidly for 5-10 mins or until the temperature on a sugar thermometer reads 105°C. If you don’t have a thermometer, spoon a little jam onto one of the cold saucers. Wait 20 secs, then push with your finger – if it wrinkles, the jam is ready. If not, boil for another 2 mins and test again.
4. Remove from the heat and skim off the thick scum. Stir in the butter, if using, and the sloe gin, then let the jam cool for 15 mins. Ladle into hot, sterilised* jars, adding 1 star anise to each jar. Seal the tops, then leave to cool completely before storing or gifting.

• Get ahead: The jam will keep for a year in a cool, dark place. Chill once opened.

• See more Christmas edible gift ideas