Spiced Plum Jam

[montjoye]

• 1 tsp black peppercorns
• 1 tsp anise seeds
• 6 cloves
• 1/2 cinnamon stick
• 2 dried bay leaves, crumbled
• 2 cups dry red wine
• 1.25kg white sugar
• 2 kg plums
• 1/3 cup (80ml) lemon juice

1. Place a couple of small saucers in the freezer to chill. Place spices, bay leaves, wine and 1 cup sugar in a large, wide, heavy-based saucepan and stir over medium heat until sugar dissolves. Bring to the boil then simmer for 10 minutes. Turn off heat and leave to cool. When cool, strain though a fine sieve over a bowl.
2. Return strained syrup to pan with 1 cup water and plums. Bring to the boil. Cover with a lid and simmer over low-medium heat for 35 minutes.
3. Uncover pan. Add lemon juice and remaining sugar. Cook, stirring, until sugar dissolves. Bring to the boil then simmer, uncovered, over medium heat, skimming any scum from top, for 45-50 minutes or until jam jells when tested. To test, place a small spoonful on a chilled saucer then return to freezer for 1 minute. Run your finger through chilled jam; it should be the consistency of honey and wrinkle slightly when pushed. Once at this stage, pour into hot sterilised jars and seal.

from Taste.com.au

I scaled this up to 3kg plums, also added a moule step at the end of step 2. As best I could tell, very late at night and exhausted, it tastes very promising. I'm hopeful this will be a very good thing.