Plum jam

Ingredients for 1 servings:

• 3 kg plum(s)
• 600 g sugar
• n. B. Carnation(s), whole

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Total time approx. 2 days 1 hour

according to grandma’s recipe from East Westphalia

Wash and pit the plums, and layer them cut-side down in a saucepan. Sprinkle a little sugar onto each layer of plums before adding the next layer, cut-side down. Repeat this process until all the plums and sugar are in the pan. Then place the lid on the pan and let the plums rest for 48 hours. Then let the plums simmer over low to medium heat—but please don’t stir! You can shake the pan a little now and then, but the jam won’t burn because the plums will have released a lot of their juices over the next two days. When the mixture resembles a puree after about three hours, stir briefly with a wooden spoon and pour into prepared jars; otherwise, let it simmer for a little longer. Add a whole clove to each jar, seal, and turn upside down for half an hour. Note: If you don’t like cloves, you can simply omit them.