1. Prepare the Fruit

• Wash and peel the pears and plums. Remove the pits from the plums.
• Chop the pears, plums, and figs into small pieces. If the raisins are large, chop them as well.

2. Combine Fruits and Spices

In a large pot, combine the chopped fruits, sugar, star anise, cinnamon sticks, and cardamom pods. Stir everything together and let it sit for 30 minutes to allow the sugar to draw out the fruit juices.

3. Cook the Jam

• Place the pot on medium heat and bring the fruit mixture to a gentle boil.
• Once boiling, reduce the heat and let it simmer for 45 minutes to 1 hour, stirring occasionally to prevent sticking.
• The jam will thicken as it cooks. To test if it’s done, place a small spoonful on a cold plate. If it gels and holds its shape, it’s ready.

4. Remove Spices

Once the jam has reached the desired consistency, remove the star anise, cinnamon sticks, and cardamom pods.

5. Jar the Jam

• Carefully spoon the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top.
• Seal the jars and process them in a boiling water bath for 10 minutes (for long-term storage) or store them in the refrigerator if you plan to use them within a few weeks.

6. Cool and Store

Let the jars cool completely before storing. The jam can be stored for up to 12 months in a cool, dark place. Once opened, refrigerate and use within a few weeks.