What do so with plum and star anise jam?
I decided to make a recipe for a spiced jam I found online with the beautiful italian plums I picked from a friend's orchard. It had italian plums, honey, a little lemon juice, cloves, star anise and a few other things.... well after cooking and processing the jam the star anise flavor is like a whollop with plum and honey after tastes. The origional plan was to put it into breads with nuts and other things around the holidays, but it's such a strong flavor there is no way that is going to happen. What do I do with it now? I have like 12 jars of this stuff!
I'm thinking pork shoulder to make a kind of chinese flavor? But what else?
...Or Cornish hens or other poultry. I would think the ribs would be wonderful with this glaze. You could also glaze a pork tenderloin or even pork chops.
Here is a plum and star anise chutney recipe http://www.epicurious.com/recipes/foo... Maybe you could mix a bit of stuff into the jam to make it close to this in flavor. It might be good, then, as the recipe suggests with bread and cheese.