Plum jam

Ingredients for 8 servings:

• 3 kg plums, pitted
• 300 g sugar
• 1 tbsp cinnamon powder
• ½ tsp clove powder
• 6 cl apple cider vinegar, or other fruit vinegar
• 10 kernels (plum)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 hours; Total time approx. 17 hours 30 minutes

prepared in the oven

Sprinkle the pitted plums with the sugar and spices in a casserole dish or roasting pan, stir, cover, and let them steep overnight. Pour the vinegar over the plums. To make it easier to find the stones later, place them in a tea bag. Then add them to the plums. Cook at 180°C (fan oven) for 4.5-5 hours. During this time, the jam will shrink by half. It’s best not to stir it; once you start, you’ll need to stir it regularly, otherwise it will burn. After about an hour, a lot of liquid will have formed at the bottom. Now you need to wedge a wooden spoon in the oven door to help the liquid evaporate and create a nice, thick jam. When it’s dark and thick, it’s the right consistency. Fish out the stones and purée the jam more or less, depending on your taste. Pour into hot, rinsed jars straight from the oven and seal. Tips: It’s best to stay close to the oven, as the jam will quickly rise and boil over. If this happens, simply wedge a wooden spoon into the oven door to allow some of the heat to escape, which will help the jam thicken nicely. Instead of the cinnamon and cloves, you can also use gingerbread spice or plum spice. This plum jam also has a strong cinnamon flavor, so if you don’t like cinnamon, use less. Depending on your taste and the sweetness of your plums, you can use between 100g and 600g of sugar. I use 100g.