Plum jam

Ingredients for 1 servings:

• 2 ½ kg plum(s)
• 500 g sugar
• 2 cl rum
• 1 tsp cinnamon
• 1 piece(s) bacon rind

Instructions

Working time approx. 3 hours; Rest period approx. 1 day; Total time approx. 1 day 3 hours

Mother’s style, for 8 glasses of 300 ml each

Wash the plums, place them in a tea towel, fold the towel lengthwise, and shake the plums back and forth until clean. Pit the cleaned plums. Rub the bacon rind all over an 8-10 liter pot to prevent the plums from burning. Add the plums to the pot. Sprinkle the sugar, cinnamon, and rum over the top and let them steep, covered, for 24 hours. Bring the plums to a boil. If light bubbles form during cooking, reduce the heat (they should bubble slightly). Cook the plums uncovered until the mixture has reduced by about 30-40%. This takes 2.5-3 hours. Do not stir the plums while cooking. Once the jam has reduced sufficiently, whisk it. Wash and dry the jars. When filling the jars, place them on a cold, wet tea towel. After filling, screw the lids back on, then turn them upside down for about 20 minutes, then place the bottom back on the tea towel until they have cooled down.