Cooked cinnamon plums

Ingredients for 6 servings:

• 1 ½ kg plum(s), washed and pitted
• 3 cinnamon sticks or 6 small sticks
• 600 ml water
• 200 g sugar
• 2 packets of vanilla sugar
• 1 sample canning aid, optional

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

for approx. 6 glasses

Wash the plums, then halve or quarter them, as desired. Thoroughly clean 6 twist-off jars (approx. 200 ml each) and the lids with hot water or boil them. Divide the cinnamon sticks among the jars (halve 3 large ones or use 1 small stick for each jar). Now fill the jars with the prepared fruit, ensuring the fruit is evenly distributed. Preheat the oven to 150°C (top/bottom heat) or 130°C (fan). Place the water and vanilla sugar in a saucepan and bring to a boil until the sugar has completely dissolved, stirring in the preserving agent if desired. Pour the liquid into the jars so that the fruit is covered. Seal the jars and place them in a roasting pan or casserole dish. Pour boiling water into the dish so that the jars are about 2 cm below the water. Very carefully place the dish on the wire rack. Place on the middle shelf of the oven and cook the plums for about 60 minutes (from the time they start to bubble).