Roasted Plum & Anise Jam with Vanilla

A golden morning draped in sweetness—flaky pastries, sugar-dusted waffles, and spoonfuls of roasted plum, anise and vanilla jam melting into every warm crevice. A breakfast made for lovers, where the jam is as rich as the conversation and each bite tastes like slow Sunday romance

What better way to utilise a plum harvest than to preserve it in jars for a burst of summer during the winter months?

Long, lingering breakfasts, shared stories. This preserve is so much more than the sum of its parts

You can even BBQ the plums for a more smokey aroma…

Any fruit works well, just be aware that if it has a low pectin content, your preserve will have a more loose consistency, however it turns out, it is still delightful…

jam, roasted plums, preserve, forgaed foods, foraging, foraged recipes, stone fruit, autumn recipes, jam, jelly, breakfast, breakfast inspo

Yield: 2 Jars

Author: Suze Morrison

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Roasted PLum & Anise Jam with Vanilla

Prep time: 20 MinCook time: 1 H & 26 MTotal time: 1 H & 46 M

A golden morning draped in sweetness—flaky pastries, sugar-dusted waffles, and spoonfuls of roasted plum, anise and vanilla jam melting into every warm crevice. A breakfast made for lovers, where the jam is as rich as the conversation and each bite tastes like slow Sunday romance

Ingredients

• 1kg ripe plums, halved and stoned
• 350g demerara or caster sugar
• 1 vanilla pod, split (or 1 tsp vanilla paste)
• 2 whole star anise
• Juice of 1 lemon
• Optional: splash of dark rum for depth

Instructions

1. Preheat the oven to 180°C (160°C fan).
2. Place the halved plums cut side up in a large roasting tray. Tuck in the star anise and vanilla pod (or drizzle paste over).
3. Sprinkle over the sugar and roast for 30–40 minutes, until soft and syrupy, with edges just catching.
4. Transfer the roasted plums, juices, and aromatics into a heavy-based saucepan. Add lemon juice.
5. Bring to a gentle boil, then simmer for 15–20 minutes, stirring often, until thickened and glossy. Skim off any foam.
6. Optional: Add a splash of dark rum at the end and stir through for added depth.
7. Remove the star anise and vanilla pod.
8. Spoon into sterilised jars while hot, seal, and let cool. Store in the fridge once opened.

https://gourmetglow.co.uk/recipes/roast-plum-anise-jam

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