Spicy Plum Jam

(2 medium jars) 

1 kg plums
1/2 cup sugar
(but you can adjust the sugar for yourself!
I don't like very sweet jam and added only 1/2 cup of sugar)
1/2 tsp of spicy mix
(ground cinnamon, nutmeg, ginger, 1-2 anise star, a couple of cloves)

Wash plums well and remove pits. Cup into small pieces and place in a small saucepan with a thick bottom. Sprinkle with sugar and spices. Leave for an hour to let the plums juice!

1. Then put the saucepan on medium heat. When mixture begins to boil, low the heat and continue to cook for about an hour, stirring constantly with a wooden spoon, because jam can adhere to the bottom. We shouldn’t allow this!
2. After an hour, remove your saucepan from the heat and cool for 30 min.
Repeat steps 1-2 two more times!
Your jam should shrink in a half and become thicker. Sterilise the jars. Allow mixture to cool before pouring into sterilised jars and canning.
Keep this jam in the fridge.