Spiced Plum & Port Jam

Makes 1 litre.

A fruity accompaniment, just made for cheeseboard or cold cuts platter.


  • 1kg plums, stones removed, quartered
  • 60ml orange juice
  • 250ml water
  • 1 cinnamon stick, halved
  • ½ tsp cloves
  • 1 star anise
  • Approx. 1.1kg granulated sugar
  • 125ml port


  1. Combine plums, juice and water in a large pan and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until plums are pulpy. Meanwhile, tie the cinnamon, cloves and star anise in muslin.
  2. Using a cup, measure fruit mixture into a large pan ─ allow a cup of sugar for each cup of fruit mixture. Add the port and muslin bag. Stir over high heat without boiling, until sugar dissolves.
  3. Bring to the boil boil (uncovered) without stirring for 35 minutes, then test for a set. Test every few minutes until setting point is reached.
  4. Discard muslin bag. Pour into warm, sterilised jars and seal immediately.