Plum and orange marmalade with rum

Ingredients for 1 servings:

• 2 kg plum(s)
• 3 orange(s), the juice
• 1 kg gelling sugar 2:1
• 1 shot of rum
• 1 vanilla pod(s)
• 1 tsp, leveled cinnamon powder
• 10 aniseed grains
• 1 pinch(s) ginger powder or fresh
• 1 tsp, leveled citric acid

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 1 hour 24 minutes

Wash the plums, pit them, and cut them into eighths or even smaller pieces. Juice the oranges; you can also use the flesh if you like. Split the vanilla pod lengthwise and scrape out the pulp with a knife. Place the plums and orange juice in a large saucepan, along with all the other ingredients. Mix well and let stand for about half an hour. Bring everything to a boil and simmer gently for about 10 minutes, stirring constantly. Remove the mixture from the heat and puree very finely with a hand blender. Strain the puree through a large sieve into a second large saucepan. Simmer gently for about 4 more minutes. Test for setting. Sterilize the jars in the oven at 100°C (212°F) top/bottom heat. Fill with the boiling-hot jam. Screw on the lids tightly and turn the jars upside down for 10 minutes. Then turn them upside down and let them cool.