Prepare plums by cutting in half and removing and discarding the seed.
Place plums (with skin still on) in TM bowl.
Add the green apple and lemon juice to TM bowl. Blend 5 sec/Speed 5.
Scrape down the bowl.
Add clove, star anise and sugar to the TM bowl. Combine 3 sec/Speed 4.
Cook 25 min/Varoma/Speed 1 (MC OUT)
Once the jam begins to boil add the internal steam basket to the lid to prevent splatters.
Preparing Jars whilst Jam cooks
Wash jars and lids in warm soapy water whilst the jam is cooking.
Place the prepared jars and lids upside down on the deep Varoma dish.
Sterilise Jars & Continue Cooking
Remove the basket from the top on the TM bowl.
Add the Varoma with jars to the top of TM bowl.
Cook the jam for a further 6 minutes. 6 min/Varoma/Speed 1.
Use a tea towel to turn the sterlised jars right side up.
Carefully pour the hot jam into the hot jars until almost full. Leave approximately one centimeter from the top.
Screw the sterilised lids on the jars with the help of a towel.
The lid should be added to the jar immediately to prevent the chance of introducing bacteria and the jam spoiling.
Allow the jam to cool on the bench. After a few minutes you should start to hear the lids suction into place. This popping sound is the vacuum being formed inside the jar.
Testing the JamAs the cooking time of jam can vary it's always good to confirm that the jam is gelling prior to bottling. Place a saucer in the freezer prior to making the jam. When the jam has finished cooking place a small teaspoon of jam onto the saucer. Allow a few seconds for the jam to cool. Use your finger to push the jam. If it wrinkles or moves as a blob your jam is ready. If it remains a liquid, cook the jam for a further 5 minutes and test again.BottlingJars and lids should be sterilised prior to adding the jar. The easiest way is to steam them in the Varoma as the jam cooks. Always add hot jam to hot jars and seal immediately to prevent contamination and to ensure a sterile seal.