Go Back
Print Recipe

Brandied Plum Jam with Exotic Spices

This boozy plum jam recipe blends plums, brandy, raisins, and a dash of exotic spices to create a truly unique and delicious jam. Easy to scale up, this recipe requires no pectin and will come in handy when you don’t know what to do with overripe plums.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Resting time2 hours
Course: Jam
Cuisine: Fusion
Diet: Vegan
Keyword: how to make plum jam, No pectin, plum jam recipe, plum jam without pectin, plum preserve recipe, red plum jam, small batch plum preserve, spicy plum jam recipe, what to do with overripe plums, What to do with plums
Servings: 3 x 8 oz. (250 ml.) mason jars

Equipment

  • large pot with a heavy bottom
  • wooden spoon or silicone spatula
  • potholders, oven mitts, trivets for hot dishes
  • measuring cups

Ingredients

  • 5.5 lb 2.5 kg red plums
  • 2.5 cup sugar
  • 2 sprigs of orange mint optional
  • 1/3 cup brandy
  • 1/5 cup Sultana raisins
  • 2 anise pods
  • 1 cinnamon stick

Instructions

Prepare the Plums:

  • Thoroughly wash the plums and remove stems if any. Keeping the skin on, remove any bruising.
  • Cut the pit out. Since this plum jam recipe does not require blending the fruit, you need to slice the plums into larger pieces.

Cooking the Plums:

  • Combine the sliced plums with sugar in a heavy-bottomed wide pot
  • Allow the plums to macerate for 2 hours or even overnight to help dissolve the sugar and release their juices.
  • Wash the orange mint, if using, and let it dry.
  • Just before you're ready to start cooking the jam, wash raisins till water runs clean. Pour alcohol over the raisins and set aside.
  • Place the pot over medium heat, bringing the plums to a boil. Reduce the heat to medium-low and simmer for 1 hour and 10 minutes.
  • After 30 minutes of cooking, add the anise pods, cinnamon stick, and, optionally, orange mint.
  • After 40 minutes of cooking, add sultana raisins and brandy. Carefully mix everything together.
  • Stir your jam regularly to prevent it from scorching at the bottom.
  • (!) As you are nearing the end of cooking, remove anise pods, cinnamon stick and orange mint. Unless you do that, your jam will end up tasting like a cough medication. Not exactly what you want in a jam!
  • (!) Ensure the jam is boiling as you proceed to the next step. Have your Mason jars ready for immediate canning of your delicious plum jam preserve.