Asian sweet and spicy plum jam

Ingredients for 1 servings:

• 600 g plum(s)
• 90 g raw cane sugar
• ½ tsp cinnamon powder
• ½ tsp salt
• 2 cloves
• 1 star anise, 2 points
• 1 tsp fennel seeds
• ½ tsp Szechuan pepper
• 30 ml lime juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash the plums, halve them, remove the stones, and cut them into pieces. Place the plum pieces in a pot with raw cane sugar, cinnamon powder, and salt. Add the cloves and star anise sprigs in a spiced egg. Bring everything to a boil and simmer uncovered over low heat for about 25 minutes. Meanwhile, heat the fennel seeds in a dry pan until they begin to smell. Grind the seeds in a mortar and pestle, add them to the plums after the cooking time specified above, and simmer for another 5 minutes. Meanwhile, heat the Szechuan peppercorns in a dry pan, do not roast them, then grind them in a mortar and pestle, and finally add them to the plums with the lime juice. Finally, briefly puree the plums with an immersion blender, then immediately transfer them to sterile jars while still hot and seal the jars tightly. The jam is perfect as a seasoning sauce on an Asian burger, as a topping for pork fillet, or as a dip for crispy chicken sticks. One serving yields about 300 ml of jam.