Plum and blackcurrant jam

Ingredients for 1 servings:

• 880 g plums
• 70 g cassis, blackcurrant liqueur
• 350 g gelling sugar, 2:1
• 50 g almonds, sliced
• ½ lemon(s), juice of which, or a sachet of citric acid
• ½ tsp cinnamon, to taste
• 1 vanilla pod(s), the pulp, or ground vanilla – alternatively vanilla sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Makes 4 glasses of 220 ml each

Wash and pit the plums, halve them, and roughly chop them with a hand blender or put them through a meat grinder fitted with a coarse grinder. Don’t chop too finely, or the fruit will completely overcook. Place the plums in a saucepan, add the remaining ingredients, and bring to a boil. Then simmer gently for a good 5 minutes, stirring constantly. Follow the instructions on the preserving sugar packet. Use a funnel to fill the jam into the prepared jars. We’re a small household—hence the small amount, but it can easily be doubled.