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Plum, ginger and cinnamon jam

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Ingredients for 1 servings:

  • 1 kg plum(s)
  • 75 g ginger root
  • 1 tsp, heaped cinnamon powder
  • 1 packet of gelling sugar 2:1
  • 2 tbsp Amaretto

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 24 minutes

quick, Christmassy, ​​delicious, makes about 4 – 5 jars

Wash, pit, and quarter the plums. Chop the ginger into very small pieces and add everything to a saucepan with the preserving sugar, cinnamon, and Amaretto. Boil everything for 4 minutes at a rolling boil. Then puree to taste with an immersion blender. I only purée briefly so I retain some small pieces; some people prefer a more velvety jam. Pour the jam into perfectly clean jars and seal them. The jam tastes delicious on rolls or fresh bread.

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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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