Elderberry-plum jam

Ingredients for 1 servings:

• 1 kg elderberries
• 300 g plum(s), pitted
• 1 vanilla pod(s)
• ½ tsp cinnamon
• 3 tbsp rum
• 1 pack of gelling sugar, 2:1

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Pluck the elderberries from the stems and boil them with a little water for 10 minutes. Then press everything through a fine sieve so that only the elderberry juice remains. Place the juice and the pitted plums in a blender or purée briefly with a hand blender so that bits of the plums are still visible. Place in a large saucepan (it will foam up when boiling), add the cinnamon, scrape out the vanilla pod and the pulp, add the appropriate amount of gelling sugar, and boil for 4 minutes. Finally, stir in the rum. Pour into clean jam jars, screw on the lids, and let stand upside down for 1/2 hour. Note: Elderberries contain sambunigrin, which can cause diarrhea and vomiting. This substance is destroyed during cooking. Therefore, it is important to adhere to the cooking time!