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What do so with plum and star anise jam?

chickennosenshi Oct 6, 2012 11:42 AM

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?


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  1. letsindulge RE: chickennosenshi Oct 6, 2012 12:05 PM

    Glaze for baby back ribs, or roast duck!

    2 Replies
    1. re: letsindulge
      travelerjjm RE: letsindulge Oct 6, 2012 12:45 PM

      ...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.

      1. re: letsindulge
        letsindulge RE: letsindulge Oct 6, 2012 12:46 PM

        Consider adding some hoisin, rice wine vinegar, & minced garlic & ginger to that aforementioned glaze.

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