Jam: Plum Jam from Oven

Set the oven to 120 degrees ...

• I gradually put the bags with the frozen plums into a large roasting pan, in which they thawed, then skimmed off the juice with a ladle and poured it into a saucepan. Add 500 g of preserving sugar 1: 1 and boil down the juice a little - a gelation test * then gives the green light for filling into prepared glasses.
• Make sure to clean the edges of the glasses before closing the lids. Screw the lid on tightly and turn the jars upside down for the first quarter of an hour, then straighten the jars and let them cool down completely.
• The plums in the roaster stood in the oven for a good 14 hours at 120 degrees ... they are slowly boiled down. At about 10 hours, add the preserving sugar, honey and apple-cinnamon, stir everything well. When the plum jam was very dark brown (unfortunately I didn't take a picture of it), it was ready to be put in the glasses ..... so the little game with the glasses again ...
• 4 .... fill clean glasses, do not fill them too full, clean the top edge and screw the lids tight. Then turn the glasses upside down for the first quarter of an hour, then straighten them up and let all glasses cool down well, for this I have covered all glasses with towels and let them cool down well overnight ...
• 5 .... and tomorrow they'll be in the basement ... in my basement 😉 * smile *
• * Gelling test - as I do it - put a spoon full on a small plate and then let it cool for a few minutes, when the jam / jelly is ready.
• * I make this vanilla honey myself ..... just take a soft honey and put a vanilla pod in it for about 1 week, but it's really delicious ..... in plum jam ... in hot milk or tea ;-)))