Plum and walnut jam

Ingredients for 1 servings:

• 1,000 g plum(s), pitted, weighed
• 2 tbsp sugar, approx.
• 500 g gelling sugar, 2:1
• 1 lemon(s), the juice
• 1 stalk(s) cinnamon
• 200 g walnuts, coarsely chopped
• 50 ml plum brandy, or as desired

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

with a kick – and a crisp bite

Wash the plums, remove the stones, and cut into medium or smaller pieces. Mix with the preserving sugar and lemon juice and let them draw juice overnight. The next day, puree the plums, partially or completely, as desired, using a hand blender. Heat in a tall saucepan, stirring constantly, and bring to a boil. Roughly chop the walnuts. Caramelize 1 to 2 tablespoons of sugar in a pan, add the chopped walnuts, and toast briefly (not too dark!). Deglaze with the plum liquor. Add the caramelized nuts and cinnamon stick to the plums and simmer gently for 4 to 5 minutes, stirring continuously. Test for set: pour a little hot jam onto a plate and let it cool. If it sets, the jam is ready. If it doesn’t, continue cooking briefly or add a little lemon juice. Immediately fill the jam into hot, rinsed twist-off jars and seal tightly. Turn the jars upside down for about 5 minutes, then turn them over and let them cool.