so this is part three of the posts on jams that have made their way into my kitchen……….all within a span of a few weeks…but have taken me a long time to post…..
Aunty E who you all read about here was operated upon for at cataract and I went to see her…she is doing well and recovering and the doctor was delighted that she cooperated so well…..she lives quite far from where I do, and so it was quite a trek…but so worth it!!
On my way back home, I picked up some peaches and cherries…I had no idea what I would do with them….because most fruit is eaten as it is at my place, and very little is done with the fruit….we demolished the whole box of cherries in a couple of days and k didn’t quite know how to handle the peaches……amma used to poach them in a sugar syrup mildly spiced with cinnamon and cloves and I pondered over that….but we as kids had it with fresh cream or custard…..now that is an indulgence I cannot afford……also, it was obvious that the peaches made a long and arduous journey to actually get to me, so while some of them were seriously in need of some life support, a few others were still a bit unripe….and so I decided to make an easy jam / preserve of the peaches……..
I’d read a column/ book by Karen Anand book some time ago where she advises that cut fruit sprinkled with sugar and left overnight in the fridge gave better flavour to the jam / preserve…..since I had a lot on my hands the day I skinned and chopped the peaches, this suited me just fine…..only I left it in the fridge for two days amidst bouts of panic that they would perish!! I added 1 cup of chopped plums to the 4 cups of peaches and made this entirely in the microwave….though it took longer than the time it was supposed to take, it was totally fuss free and the only aberration was that some of the syrup fell onto the plate inside the microwave oven, which had to be washed clean…….the jam is pretty awesome……even if i say so myself!! With the small chunks of fruit still intact….the colour is glorious and I am so happy to be eating a non commercial variety of jam…… btw, k and I aren’t really hot on jam…so I have no idea what I am going to do with a bottle full of this stuff…..maybe try some as a dessert topping or in baking etc……
this is my entry to sunitha’s Think spice event which turns one….no guessing that Star Anise is my absolutely favourite spice!!
For the peach and Plum Jam
4 cups peaches – skinned, pitted and chopped roughly
1 cup of plum, pitted and chopped with the skin
11/2 cups sugar
4-5 whole star anise
put all the ingredients in a microwave safe bowl and leave overnight in the fridge or for atleast 6 hrs. remove from the fridge and cook covered (it splutters and you dont want to spend precious time cleaning the gooey sticky mess) for about 20 minutes on high, stirring about 4-5 times in between till the liquid evaporates and the fruit comes together.
cool completely before putting into sterilised bottles.
keep refrigerated. best for about 2 weeks.