Grandma's plum jam

Ingredients for 1 servings:

• 3 kg plums or damsons
• 750 g brown sugar
• 1 tsp. clove powder
• 1 tbsp cinnamon powder
• 2 cl rum

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Wash the plums, drain them, and pit them. Cut them into slightly smaller pieces and simmer in their own juice in a large saucepan, stirring occasionally, until softened. Break them up a little more using the whisk of an electric mixer. Season the plum jam with cinnamon and clove powder. Preheat the oven to 175°C. Rinse an iron dish or the deep baking pan from the oven thoroughly. It should be absolutely grease-free. Place the still-warm plums into this dish. Stir 200g of sugar into the plum jam using a wooden spoon. Cook in the oven for 30 minutes without stirring. Remove the pan, add another 200g of sugar, stir well, and return to the oven for another 30 minutes. Finally, add the remaining sugar, stir well, return to the oven, and cook for another 60 minutes without stirring. When you draw a “road” through the plum jam with a wooden spoon and it is clearly visible, the plum jam is ready. If desired, you can now stir in a little rum. While the plum jam is still hot, pour it into well-rinsed twist-off jars. Tip: It may take a little longer for the plums to thicken. This is probably because the plums are still very juicy. Very late plums, which are already a bit shriveled, are best for this jam. In this case, the cooking time for the plum jam will be even shorter than indicated.