Gourmet plum jam from Rosinenkind

Ingredients for 1 servings:

• 4 kg plum(s), pitted
• 700 g brown sugar (800 g if you like it sweeter)
• 3 stalk(s) cinnamon
• 2 vanilla pods, slit
• 15 carnations
• 10 grains of allspice
• 500 ml Amaretto
• possibly ground cinnamon
• possibly vanilla sugar
• possibly plum(s) – stones

Instructions

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

Layer all ingredients except the sugar, Amaretto, cinnamon powder, and vanilla sugar in a roasting pan and bake for 1 hour at 150°C. Then reduce the oven to 100°C-120°C, add the first 100-150g of sugar and the first good slug of Amaretto (I saved a good slug and added it at the end of the cooking time, before filling the jars) and mix in. Repeat this process every half hour or so until these ingredients are used up. The plum jam is ready when it is black and thick. (This can take 4-5 hours depending on the oven). Season with cinnamon powder and vanilla sugar to taste, if desired. Remove the cinnamon and vanilla pods, then immediately fill the prepared twist-off jars, seal immediately, turn over, and let stand upside down for at least 5 minutes. Please don’t forget to stir regularly, otherwise it will stick. If you like, you can add plum stones at the beginning. Remove them before filling the jars. This recipe makes enough for 5 jars.