Homemade Confiture De Prunes (Plum Jam, French Style)

1. 1

   Cut the plums into half and discard the seeds.

2. 2

   Take them in a deep bottomed pan and add 1 cup of water.

3. 3

   Add 3 sprigs of fresh rosemary.

4. 4

   Add 1 teaspoon of salt.

5. 5

   After about 3 minutes when it starts to boil, add 1 star anise.

6. 6

   After about 10 minutes when it attains a sauce like texture, discard the rosemary and star anise.

7. 7

   Turn off the heat.

8. 8

   When the jam has stopped bubbling, add the gelatin to the pan.

9. 9

   Remove the jam and store it in a glass container. The jam will coagulate completely after about 24 hours in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.