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Angy's plum jam with chocolate & schnapps

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Ingredients for 1 servings:

  • 1 kg plum(s), pitted and washed
  • 500 g gelling sugar, 2:1
  • 1 tsp gingerbread spice or speculatius
  • 1 vanilla pod(s), the pulp
  • 100 ml brandy (I use Cantrè Rouge)
  • 100 g dark chocolate (preferably 85%)
  • 1 pack of citric acid, 15 g

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Wash and pit the plums, mix them with the preserving sugar and spices, and let them stand for an hour to allow the spices to infuse the plums. Add the citric acid and place it on the stovetop to bring to a boil. Melt the chocolate. Simmer the plums for about 4 minutes, then blend with a hand blender. Remove from the heat and stir in the chocolate and brandy. Immediately pour into jars and seal. Delicious not just in the fall or at Christmas! The plum jam should be allowed to infuse for 2-4 weeks before eating!

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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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