Plum ham jam

Plum ham jam

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 teaspoons dijon mustard
1kg plums of any variety, stoned and quartered
2 cinnamon sticks
2 star anise
1 red bird’s eye chilli
185g soft brown sugar
60ml orange juice
250ml raspberry or red-wine vinegar

Method

  1. Heat the oil in a large saucepan over medium heat. Fry the onion for 5 minutes until softened, then add the garlic and fry for another 30 seconds until fragrant. Stir in the mustard, followed by the plums, spices (including the whole chilli) and remaining ingredients. Bring to the boil, then simmer for 25–30 minutes, until thickened.
  2. Ladle the hot jam into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • I use this delicious jam not only to glaze baked ham, but also to baste roast turkey or chicken and even fish! You can replace the plums with cherries, peaches or nectarines if you like.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again