Christmas jam

Ingredients for 1 servings:

• 4 kg plums
• 100 g orange juice
• 200 g sour cherry juice
• n. B. Gelling sugar 2:1
• 1 cinnamon stick(s)
• ½ vanilla pod(s)
• 5 carnations
• 1 tsp cardamom
• some nutmeg
• 2 lemons

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

Wash, pit, and finely chop the fresh plums. Mix with the orange juice, sour cherry juice, lemon juice, and gelling sugar (amount depending on the final weight of the fruit mixture) in a ratio of 2 to 1, i.e. twice as much fruit as sugar. Then let it steep for 2 hours and puree everything. Empty the spices into a spiced egg and bring to a boil with the mixture. Boil gently for 5 minutes, test for settling, and remove the egg. Then fill into twist-off jars, seal tightly immediately, and turn upside down for 5-10 minutes. Then turn upside down again and let cool slowly. There are a few things to keep in mind: Sterilize the jars and lids with boiling water beforehand, and make sure the rims are clean before sealing. Also, the jars should be completely full, and all lids should be curved inwards once everything has cooled; only then will the jam keep for at least 1 year.