From Kindred: Rum Plums

Directions

1. Place all the ingredients, except the whole star anise and rum, in a medium saucepan and stir. Gently heat over medium–low heat to a very low simmer and cook for about 15 minutes. Add more honey to taste.

2. Transfer the plum mixture to sterilised jars. Place a whole star anise on the top and add a swig of rum (about 1 tablespoon) before sealing. Heat-treat in a water bath at 90°C for 30 minutes.

3. The plums will be most flavoursome after infusing for several weeks. Store in the pantry for 1–2 years. Once opened, store in the fridge for 2 weeks and make sure you use only a clean spoon to remove the plums, as the sugar content is low and mould will form more easily than in conventional preserves.

4. Serve either hot or cold, with a dollop of yoghurt or ice cream.