Pietra's cinnamon plum jam

Ingredients for 1 servings:

• 500 g gelling sugar, 3:1, 1500 g plums (not prunes)
• 1 tsp citric acid, heaped
• 1 tbsp cinnamon, heaped
• 1 pinch of clove(s), ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Quick, easy, and low-sugar. Also great as a filling for cakes and Swiss rolls.

Bring the plums (pitted and halved) to a boil in a non-stick saucepan without adding water, stir in the dry ingredients, and cook for 2-3 minutes. Purée using a hand blender. Test for setting (1 teaspoon of the mixture will set pleasantly on a saucer in about 1-2 minutes). If necessary, cook for 1-2 minutes longer (it didn’t need to). Fill the jars neatly into Twist-Off Jars© and close tightly. Rinse the outside with cold water and place upside down on a damp cloth. Makes 4-5 jars of 450g each. Tip: Very good as a filling for my Linzer Torte, or perhaps with a few chopped plums stirred into a cup of whipped cream, as a filling for Swiss rolls. Also as a filling for Christmas cookies (e.g. *Spitzbüble*). You can also add 1-2 teaspoons of plum schnapps to each jar before filling.