|Borrowed from Orange Marmalade which is not a cooking/recipe site.
It's a bog-standard plum jam recipe but while the fruit was simmering I popped in a star anise for just a smidgeon of spiciness.
When I make jam I have a slightly different way. I simmer the fruit and do whatever needs doing to it, then I take it off the hob and add the sugar immediately, stir it well and leave it to dissolve as the mixture cools. No need to stir much at all. Also, as it cools it starts setting a bit (I know, weird) so when I do boil it up it takes next to no time to reach setting point.
If it doesn't start setting as it cools I know I need to add some lemon.
I'm sure there's a scientific explanation and maybe it isn't setting at all really, but it works. The only thing I find boring about jam making is the continual stirring the dissolve the sugar and this way I don't have to, I can go and do something else. it all tqkes longer but is less effort.
The only thing I am slightly concerned about is that I haven't checked the state of play with the jam jars. I might just have to take a virtual trip to the Jam Jar Company! Oh, the hardship!
Yesterday's day of meetings turned out to be a day of not-meetings. I just had one, a short one, after school and the rest of the time was spend doing paperwork. Loads and loads of paperwork but all very useful stuff.
And when I got home, all worn and weary, the house was spotless. Instead of rushing around trying to get things shipshape for today's visitors, I sat down and went to sleep. Also I'm not rushing around now either. Well worth the money I would say: why has it taken me so long?