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Plum jam

updated

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Ingredients for 1 servings:

  • 3,500 g plums, pitted
  • 500 g sugar
  • 3 tbsp vinegar (elderflower), or balsamic vinegar bianco
  • 1 stalk(s) cinnamon

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 hours; Total time approx. 17 hours 15 minutes

Place all ingredients in a large bowl, cover, and let it draw its juices in a cool place overnight. The next day, cover and cook in the oven at 150°C for 4 hours. Do not stir! Then cook uncovered for another hour at the same temperature. Then remove the cinnamon stick and purée the plum mixture thoroughly. It may be necessary to transfer everything to a tall container. Heat the thoroughly purée again in a saucepan and allow it to bubble. Then pour the purée into prepared jars, seal immediately, and turn upside down for 5-10 minutes. Then turn the jars upside down again and allow to cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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