Jelly plum jam

Ingredients for 1 servings:

• 1,500 g plums, pitted
• 400 g brown sugar, more or less to taste
• 2 bags of vanilla sugar
• 2 cloves
• 1 star anise
• 1 tbsp cinnamon
• 1 pinch of cardamom
• ½ tsp lemon zest, grated from an organic lemon, optional
• 1 tbsp ginger, freshly grated
• 2 tbsp Balsamic vinegar, dark

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 8 hours; Total time approx. 12 hours 20 minutes

a recipe for the crockpot (slow cooker)

This recipe is designed for a 3.5 L Crock Pot (CP). Add the pitted plums, sugar, and vanilla sugar to the CP, mix well, and let it draw its juices for 3-4 hours. Cover and simmer on high for about 1 hour. Combine the spices in a small blender and add them to the plums along with the vinegar. Stir briefly. Remove the inner pot from the crock pot because of the heat and place it on a heat-resistant surface. Let it cool briefly and then puree everything with an immersion blender until smooth. Then return the pot to the crock pot and simmer uncovered on high for another 7 hours, stirring occasionally. When everything has reached the desired consistency, pour the plum jam into clean jars with lids and seal them tightly. For better shelf life, you can preserve the jars afterwards. If you don’t have all the spices at home and don’t want to buy them separately, you can also use some gingerbread spice.