Kreuznacher Latwerge

Ingredients for 1 servings:

• 3 kg plum(s), the later varieties are best
• 250 g sugar
• 250 g raw cane sugar, brown
• 2 vanilla pods
• 6 star anise
• 3 stalk(s) cinnamon
• 30 g dark chocolate
• 2 tsp espresso

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Plum jam in the traditional style

Pit the plums and place them in a large baking dish or a deep baking tray. Cut open the vanilla pods lengthwise. Sprinkle both types of sugar over the plums and add the spices, including the chocolate and espresso. Then place the dish in the oven at around 50°C and let the sugar and spices infuse for one hour. While you’re doing this (if the oven allows it), wedge a wooden spoon in the door to let the moisture escape. If the oven doesn’t like this and isn’t heating up, open the oven every now and then for about 30 seconds to let the moisture escape. If you have more time, you can mix the plums and sugar the day before and let them infuse, covered. This can take longer to cook. Then heat the oven to 180°C, stir the plum, sugar, and spice mixture thoroughly, and let it simmer in the oven for two to three hours. This may take less or longer depending on the sugar content of the plums. It’s best to keep an eye on the plums after the first two hours and check the consistency frequently. While you wait and enjoy the aroma that spreads, prepare jam jars by rinsing them with hot water. Ideally with boiling water and letting it stand for a few minutes. Then empty the water and set aside on a clean kitchen towel. Once the desired consistency is reached, remove the spices (vanilla pods, cinnamon sticks and star anise) and puree the jam with a hand blender until finely ground. Pour the jam into the rinsed jars while it is still hot, seal immediately and turn upside down for about five minutes to create a vacuum. The mixture will make about five to six jars, depending on the size.