Ille's plum jam according to great-grandmother's recipe

Ingredients for 1 servings:

• 3 ½ kg plum(s), pitted
• 350 g sugar, brown or white
• 2 tbsp vinegar (fruit or wine vinegar)
• 1 tsp cinnamon

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 8 hours; Total time approx. 21 hours

is not stirred!

Wash, pit, and quarter the plums, and place them in a roasting pan (or large pot). Sprinkle the cinnamon sugar and vinegar on top! DO NOT STIR! Leave the mixture in the pot, covered, overnight to cool. A protective layer will form. The next day, place it on the stovetop and simmer over low heat. This mixture must not be disturbed by stirring; this guarantees a good purée without burning. Simmer on the stovetop over low heat, uncovered, until it is reduced by half, remove from the heat, and stir well. Then pour into clean screw-top jars and screw on the lids. Turn the jars upside down for 10 minutes, then let them cool. Makes about 8-10 small screw-top jars! I simmered the purée in the oven at 150°C (200°F) for about 10 hours. It’s quicker on the stovetop! It’s a quick recipe, just my style!