Plum jam with ginger and star anise is a rather unusual combination of spices and fruits, inspired by Oriental and Asian cuisine. Jam with such additives can become an independent dessert, which does not need any cookies or crackers, but rather a cup of strong tea on a frosty evening.
Badian is often used in Indian and Chinese cuisine. An eternally green plant is known as badyan real or star anise. Many of us remember this taste from childhood, as it is associated with cough syrup. But in cooking, I began to use it very recently and very happy about it.
Star anise and cinnamon give a magic aroma to sweets, ginger adds a fresh and sharp note, with such additives, banal plum jam does not look sad anymore. It is a little imagination and you get a great delicacy with an unusual taste!
When I'm too lazy to get the bones from the plums, I boil them in a small amount of water for about 10 minutes and rub them through a sieve. The bones and skin remain in the colander, the jam turns out to be completely transparent, like jelly.
The main highlight of the recipe - candied ginger slices, which are almost transparent in the finished plum jam. And although you can eat jam right after readiness, I advise you to let it brew for 2-3 days, so that the ginger will give its taste to the fruit, and the spices will 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 badies;
- 1 kg of sugar;
- 100 ml of water;
Cooking plum jam with ginger and almond.
Plums for this jam, you can take any, ripe or not, it does not matter. Very ripe plums will be completely boiled out, a fairly homogeneous mass will turn out, 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 stones from plums. Here, of course, overripe plums are unrivaled - a bone of them goes easily. Peeled plum cut in half.
Fresh ginger peeled, cut into very thin petals. You can nastrogat ginger with a knife for cleaning vegetables. Pour all the sugar into a deep container, put ginger petals, pour in water and prepare sugar syrup. When all the sugar is dissolved and the syrup boils, you can pour them plums.
We shift the plums into a jar for jam, pour ginger syrup, add cinnamon sticks and star anise. Cook over medium heat, shake the bowl sometimes.
Cook plums on medium heat for 30 minutes. While cooking jam foam shoot! If you leave them, then in the finished product will be visible ugly blotches, and without froth the jam will become transparent and bright
From the cooled jam, we take cinnamon sticks and star anise stars in order to distribute them equally into jars of jam
In each 500 gram jar I put one cinnamon stick and 2 stars of star anise, 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, just like ordinary jam. After about 2-3 days ginger, spices and plums will unite, you get a magical combination of flavors! Try cooking!
