Pickled plums in red wine

Ingredients for 4 servings:

• 1 liter red wine, dry
• 2 kg plums
• 1 kg sugar
• 1 cinnamon stick(s)
• 1 shot of rum 54%

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Recipe without oranges

Rinse the twist-off jars and then place them in very hot water along with the lids. Wash, halve, and pit the plums. Heat the red wine with the plums, sugar, and cinnamon stick in a large pot (careful—the plums sometimes foam when cooking) and simmer for about 5-10 minutes (depending on how hard or soft the plums are; please don’t let them overcook). Remove the pot from the heat and add the rum. Immediately pour into the prepared jars. It goes very well with pudding, rice pudding, semolina pudding, or ice cream, and sometimes just on its own. Tip: If you have too much leftover liquid, simply let it cool and pour it into a small bottle or leftover glass; it tastes almost like liqueur. I recently found a few jars (they were hiding behind my jam) that I made two years ago, and they were still really delicious. So this recipe will keep a bit longer.