Plum jam

Ingredients for 1 servings:

• 1 kg plum(s), pitted
• 50 ml port wine
• 6 cl Madeira
• 100 g white sugar
• 1 large lemon(s), peel and juice, untreated
• 1 tsp cinnamon
• 1 pinch(s) white pepper, finely ground
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 5 hours 10 minutes

with Madeira and port wine, without gelling sugar

Caramelize the sugar in a saucepan over medium heat until golden brown. Then deglaze with Madeira wine, port wine, and lemon juice. Add the plums, lemon zest, and spices, mix the ingredients with a wooden spoon, and bring everything to a boil. Now simmer this mixture over low heat in an uncovered saucepan until it becomes a purée, stirring occasionally with a wooden spoon. The wine and any resulting juice should evaporate. Once the mixture is creamy and the liquid has reduced, blend with a hand blender until it forms a smooth, creamy purée. It will take about 1 hour for the liquid to reduce. Finally, pour the very hot purée into clean screw-top jars, seal tightly, and let it cool slowly. This way, the plum jam can be stored and kept for many months without refrigeration. You’ll have a yield of 4-5 jars.