Plum jam according to Grandma Trudchen

Ingredients for 6 servings:

• 5 kg plum(s)
• 500 g brown sugar
• 1 tsp anise
• 2 star anise
• 1 tsp coriander
• 5 cloves
• 2 tsp cinnamon powder
• 1 small bottle(s) of rum flavoring

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 hours; Total time approx. 1 day 5 hours 30 minutes

Wash the plums, halve them, and pit them. Spread some of the sugar on the bottom of a roasting pan and place a layer of plums, cut-side down, on top. Alternate layers of sugar and plums in the roasting pan. Grind the spices in a mortar and pestle, sprinkle them over the plums, and let the plums steep, covered, for a day. Then place them in the oven at 200 degrees Celsius (convection oven) for about 5 hours. When the mixture starts to cook, I wedge the handle of a wooden spoon into the oven door so that the moisture can escape through the gap. Finally, puree the plum jam and pour it into jars while it’s still hot. Seal the jars and place them upside down on a warm, damp kitchen towel for 5 minutes.