Plum Anise Jam

• 8 cups chopped unpeeled fresh plums (about 3-1/2 pounds)
• 1/2 cup water
• 1 package (1-3/4 ounces) pectin for lower sugar recipes
• 1 teaspoon butter
• 4-1/2 cups sugar
• 1 tablespoon aniseed, crushed

1. In a Dutch oven, combine plums and water; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until plums are softened.
2. Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Stir in aniseed.
3. Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

fresh plums, water, lower sugar, butter, sugar

Taken from www.tasteofhome.com/recipes/plum-anise-jam/ (may not work)