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Video: Plum Jam With Ginger And Star Anise. Step-by-step Recipe With Photo
Plum jam with ginger and star anise is a rather unusual combination of spices and fruits that was inspired by Eastern and Asian cuisine. Jam with such additives can become an independent dessert, which does not require cookies or crackers, but a cup of strong tea on a frosty evening is enough.
Star anise is often used in Indian and Chinese cuisine. The evergreen plant is known as star anise or star anise. Many of us remember this taste from childhood, as it is associated with cough syrup. But in cooking, I started using it quite recently and I'm very happy about that.
Star anise and cinnamon give sweets a magical aroma, ginger adds a fresh and sharp note, with such additives, banal plum jam no longer looks sad. A little imagination and you get a great treat with an unusual taste!
When I'm too lazy to get the seeds out of the plums, I boil them in a little water for about 10 minutes and rub them through a sieve. The bones and skin remain in the colander, the jam is completely transparent, like jelly.
The main highlight of the recipe is the candied ginger slices, which become almost transparent in the finished plum jam. And although you can eat the jam immediately when it's ready, I advise you to let it brew for 2-3 days, so that the ginger gives the fruit its taste, and the spices fully reveal the aroma.
- Time: 60 minutes
- Quantity: 1.5 L
Ingredients for plum jam with ginger and star anise:
- 1 kg of plums;
- 40 g fresh ginger;
- 3 cinnamon sticks;
- 6 star anise stars;
- 1 kg of sugar;
- 100 ml of water;
Cooking plum jam with ginger and star anise
You can take any plums for this jam, ripe or not, it doesn't really matter. Very ripe plums will boil completely, you get a fairly homogeneous mass, and the halves of hard and slightly unripe fruits will retain their shape in the finished jam.
The most time consuming part of this recipe! We get the seeds from the plums. Here, of course, overripe plums are out of competition - the stone is easily obtained from them. Cut the pitted plums in half.
Peel fresh ginger and cut into very thin petals. You can trim the ginger with a vegetable peeler. Pour all the sugar into a deep container, put the ginger petals, pour in the water and prepare the sugar syrup. When all the sugar has dissolved and the syrup has boiled, you can pour plums with it.
We put the plums in a bowl for jam, fill in with ginger syrup, add cinnamon sticks and star anise. Cook over medium heat, shake the basin sometimes.
Cook the plums over medium heat for 30 minutes. Remove the foam while making the jam! If you leave them, then ugly blotches will be visible in the finished product, and without foams the jam will become transparent and bright
From the cooled jam, we take out cinnamon sticks and star anise stars in order to distribute them equally in jars of jam
In each 500 gram jar, I put one cinnamon stick and 2 star anise stars, then fill it with jam and close the lid.
Ready-made plum jam with ginger and star anise can be stored in the kitchen cupboard like regular jam. After about 2-3 days, the ginger, spices and plums will combine to create a magical combination of flavors! Try to cook!