Shiro Plum & Anise Hyssop Jam

Prep time: 15 Minutes
Cook Time: 20 Minutes
Yield: About 2 half-pint jars (16 oz total)

Ingredients:

4 cups Shiro plums (washed, pitted, and roughly chopped; leave skins on)
2 cups granulated sugar (slightly reduced to let the herb flavor shine)
1 tbsp fresh lemon juice
1/4 cup fresh anise hyssop leaves and purple flowers (loosely packed, finely chopped)

Step-by-Step Instructions:

Combine chopped plums, sugar, and lemon juice in a wide, heavy-bottomed pot. Stir well and let sit for 15 minutes at room temperature until the sugar dissolves into a glossy syrup.

Place the pot over medium-high heat. Bring the mixture to a full, rolling boil, stirring frequently with a wooden spoon to prevent the sugar from scorching on the bottom.

Maintain a steady, active boil for 15 to 20 minutes. As the plums break down, use your spoon to mash any large skin fragments against the side of the pot. The mixture will darken to a beautiful amber-gold and start to look glossy and thick.

Place a small spoonful of the hot jam onto a plate that has been chilled in the freezer. Let it sit for 1 minute, then push it with your finger. If it wrinkles up and holds its shape instead of running, it is ready.

Remove the pot from the heat completely. Immediately stir in the finely chopped anise hyssop leaves and flowers. Let the jam sit in the hot pot for 5 minutes to steep and release its aromatic oils.

Ladle the hot jam into clean jars, leaving a 1/2-inch space at the top. Allow the jars to cool completely at room temperature, then tighten the lids and place them in the fridge. The jam will achieve its final, firm set after chilling overnight.

Shelf Life: Store in the refrigerator for up to 3 to 4 weeks, or freeze for up to 6 months.