Plum chocolate spread

Ingredients for 1 servings:

• 1.2 kg plum(s), fresh
• 300 g brown cane sugar
• 1 bag(s) of Gelfix , 1:1 or Konfigel or another preserving aid 1:1
• Pinch of clove(s), ground
• ½ tsp vanilla pod(s), pulp
• ½ tsp cinnamon
• 200 g dark chocolate
• nutmeg
• coriander
• anise
• cardamom
• Ginger

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Combine pitted and halved plums with sugar and gel fix, and let stand overnight to release the juice. The next day, bring to a boil in a large pot and simmer on low heat, stirring frequently. After an hour, add the spices and broken chocolate pieces, mix thoroughly, and simmer for another 45 to 60 minutes—don’t forget to stir! While still hot, pour into prepared jars and seal as usual. This produces a deep, spicy, not-too-sweet plum jam with a strong chocolate note. Shelf life (cool and dark): approx. 4 months—a great Christmas gift, as it’s especially delicious with stollen or pancakes.