Plum jam

Ingredients for 1 servings:

• 4 kg plums
• 300 g sugar
• 400 g brown cane sugar
• 80 g walnuts
• 3 stalk(s) cinnamon
• 1 pinch of anise

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

how I do it

Wash the plums, halve them, remove the stones, and arrange them cut-side down in a suitably sized pot. When about a third of the sauce is full, sprinkle half the sugar over the plums, along with the cinnamon stick and a few aniseeds. Then add another third, sprinkle with sugar, and then the rest. Heat the pot gently until it simmers gently for about 5 to 8 hours, without stirring at all (the fuller the pot, the longer it will take). Once you start stirring, keep stirring, or the jam will burn. Only at the end, when the plums are almost cooked down, should you stir everything for another half hour to an hour. This will cause the plums to break down. Pour the plum jam into jars while it’s still hot (I boil the jars first and dry them in the oven). Close the lids and let the jars stand with the lids on for another 5 minutes.