Growing up, my father loved black licorice and all my siblings and I loved it as well. I still love the flavor of black licorice but can't eat the candy anymore for health reasons. This recipe reminds me of the flavor I loved as a child. The delicious jam tastes great with Brie or goat cheese and crackers. —Jill Grueninger, Mequon, Wisconsin
Plum Anise Jam
Plum Anise Jam
Prep Time
35 min
Cook Time
10 min
Yield
8 half-pints
Ingredients
- 8 cups chopped unpeeled fresh plums (about 3-1/2 pounds)
- 1/2 cup water
- 1 package (1-3/4 ounces) pectin for lower sugar recipes
- 1 teaspoon butter
- 4-1/2 cups sugar
- 1 tablespoon aniseed, crushed
Directions
- In a Dutch oven, combine plums and water; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until plums are softened.
- Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Stir in aniseed.
- Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts
2 tablespoons: 65 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 0 protein.
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