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Plum jam

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Ingredients for 1 servings:

  • 2 kg plum(s), fully ripe (pitted)
  • 1 kg gelling sugar (2 : 1)
  • 100 ml brown rum (54%)
  • 1 tsp, heaped cinnamon
  • 1 vanilla pod(s)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 50 minutes

tipsy plum jam – for 6 jars

Wash, pit, and sort the plums, then cut each into 6-8 pieces. Scrape out the vanilla pod and mix the seeds with the cinnamon and preserving sugar. Pour 80 ml of rum over the plum pieces, add the preserving sugar and scraped vanilla pod, mix, and let steep for at least 2 hours. Bring to a slow boil and simmer for 3-4 minutes, then remove the vanilla pod. Top the thoroughly cleaned jars with the 20 ml of rum and pour in the still-hot jam. Seal immediately and cover for at least 30 minutes.

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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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