Ingredients
Method
1.Combine plums, juice and the water in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until plums are pulpy.
2.Meanwhile, tie cinnamon, cloves and star anise in muslin.
3.Measure fruit mixture, allow 1 cup sugar to each cup of fruit mixture. Return fruit mixture, sugar, port and muslin bag to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 35 minutes or until jam jells when tested.
4.Discard muslin bag. Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.
