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Odenwald jelly

updated

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Ingredients for 4 servings:

  • 4 kg plums, pitted
  • 400 g sugar
  • 4 star anise
  • 2 m.-sized cinnamon stick(s)
  • 5 kernels (plum stones)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours; Total time approx. 17 hours

Wash, stone, and halve the plums. Layer the sugar and spices with the stones and the halved plums, cut-side down, in a cast-iron roasting pan and let it sit overnight. Place the roasting pan in the oven at 180°C (convection oven) with the lid closed for 4 hours, and simmer the plums. Stir once every hour. After 4 hours, remove the stones, star anise, and cinnamon sticks. Purée the syrup with a hand blender, fill clean, dry preserving jars, and seal the jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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