Halve and stone the plums, mix with the preserving sugar, citric acid, cinnamon, cardamom, bitter almond oil and, if necessary, port wine or rum and chop for 15 seconds with the Thermomix on level 5, alternatively with a hand blender.
Then add the star anise and cloves. Then cook for 15 minutes / 100 ° C / level 2, alternatively bring to the boil on the stove and let it boil for 4 minutes. Make a gel test!
Finally, pour the jam into screw-top jars that have been rinsed very hot, close and turn upside down. Turn over after 15 minutes and let cool.
The star anise stays whole in the Thermomix and is easy to fish out.
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