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Spiced Plum Jam with walnuts and brandy

Here you have it, a plum jam that is anything but ordinary! It's a delicious fusion of spiced plums, warming brandy, and rich walnuts. This versatile recipe is pectin-free. It is perfect if you want to add a creative jam with a twist to your jam collection or simply for using up overripe plums.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Resting time10 hours
Course: Jam
Cuisine: European
Keyword: how to make plum jam, plum jam recipe, plum jam without pectin, plum preserve recipe, recipe for plum jam, red plum jam, Santa Rosa plum jam, spicy plum jam recipe, what to do with overripe plums

Equipment

  • heavy-bottomed pot
  • wooden spoon or silicone spatula
  • potholders, oven mitts, trivets for hot dishes

Ingredients

  • 5 ½ lb. (2.5 kg) red plums
  • 2 ½ cup sugar
  • 1/4 cup brandy
  • 1 anise pod
  • 1 cinnamon stick
  • ½ cup walnuts preferably raw

Instructions

Preparing Ingredients for Spiced Plum Jam:

  • Begin by thoroughly washing the plums and removing any stems. Keep the skin on but remove any bruised areas.
  • Remove the pits from the plums. Slice the plums into larger pieces.
  • Wash and set aside the walnuts in a suitably sized pan.
  • Measure out the spices and brandy.

Cooking the Plum Jam – Day 1:

  • In a heavy-bottomed wide pot, combine the sliced plums with sugar.
  • Let the plums macerate for 2 hours or even overnight to dissolve the sugar and plums to release their juices.
  • Place the pot over medium heat, bringing the plums to a boil. Add the anise pod and a cinnamon stick. Reduce the heat to medium-low and simmer your plum jam for 30 minutes.
    Turn off the heat and let the jam sit overnight for flavors to infuse.

Cooking the Plum Jam – Day 2:

  • Pour hot water over the walnuts and place the pan over medium heat. Lower the heat to simmer once the water boils.
  • Gently simmer the walnuts for 20 minutes. Drain the walnuts and add them to the plum jam mixture along with the brandy. Stir everything together.
  • Place the pot over medium heat again and bring the plum jam to a boil once more. Reduce the heat back to a simmer and continue cooking your plum jam for another 40 minutes.
  • Stir your jam regularly to prevent it from scorching at the bottom.
  • As you approach the end of cooking, remove the anise pod and cinnamon stick.
  • 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.

Notes

The specified in this jam recipe quantity of ingredients should yield enough jam to fill three 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jam doneness.