This is a sweet and tart recipe that is really easy to make. The Chinese 5-spice powder is totally optional but adds a little extra depth of flavor.
Find some plums. I got a bunch from my in-laws’ trees. Some were sweet and some were tart so try to find some that are similar. Dunk your plums in boiling water for about 1 minute (until the skins burst) then dip into cold water so they’re easy to peel. I suppose this step is optional but I didn’t want the skins in my jam.
5 C. pitted plums (a mix of tart and sweet)
2 C. granulated sugar
2 C. brown sugar
1 C. water
1 tsp. Chinese 5-spice powder. You can use more if you wish but the anise could overwhelm the flavor of the plums.
Combine your plums, sugars and water in a large saucepot. Slowing bring to a boil, stirring while the sugar dissolves to prevent sticking. Cook quickly at a boil for about 15 minutes and be sure to stir as mixture thickens to prevent sticking and scorching. Add the 5-spice powder during the last 5 minutes of cooking.
Remove from heat. You can either freeze or poor hot jam into 1/2 pint jars for canning. If canning…. adjust 2-piece lids and process in a boiling water bath for 15 minutes.