Plum and orange marmalade

Ingredients for 1 servings:

• 500 g gelling sugar 3:1
• 1,250 g plum(s), pitted
• 1 orange(s) of 250 g, unsprayed, partially peeled
• 1 half lemon(s), juice
• 1 pinch(s) cinnamon, optional

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

perfect for the autumn and winter months, for 8 glasses of 200 ml each

Wash, pit, and cut the plums into eighths. Wash and partially peel the orange (depending on how much bitterness you want in the jam from the orange peel – if you prefer a more tangy flavor, you can also use the orange unpeeled) and cut into small cubes. For a jam with no chunks, puree the mixture if necessary. Place both ingredients in a large saucepan, stir in the gelling sugar, add the lemon juice (any pips can be caught by holding your hand or a spoon under the lemon), and add a little cinnamon, if desired. Let it steep for 30 minutes. Bring to a boil on the highest heat and simmer for 5 minutes until the plum mixture takes on the typical red color, stirring constantly. While the mixture is still hot, use a funnel to pour it into the prepared jars, then turn them upside down after sealing. Before the jam has completely cooled down, after about an hour, put the jars back on the bottom so that the mixture slides down in the jars. Otherwise, what you can see in the pictures will happen: the jam sticks to the lid.