In a large saucepan combine the plums, sugar, cinnamon, star anise, orange, rum and a pinch of salt. Tie the lemon wedges into a parcel. Add that to the mixture. Place over a low heat and cool stirring occasional until the jam thickens and everything is cooked together.
Pour jam into a sterilised jar. Allow to cool and serve with toast or scones.
As seen on Channel 10’s Farm to Fork.
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