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Plum jam according to Grandma Margarete

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Ingredients for 1 servings:

  • 5 kg plum(s), pitted and washed plums
  • 1 ½ kg sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Queteschuink

Let the pitted and washed plums and 3-4 pounds of sugar in a bowl overnight to infuse the juice. Rub a large pot well with a piece of bacon rind. Pour the mixture into the pot and bring to a simmer over low heat. Stir only when the jam has reduced by more than half (about 3 hours). Stir for 20-30 minutes; until the mixture “curls.” When tested on a saucer, the jam should no longer absorb any juice and should be shiny. Pour into jars while still hot and seal immediately.

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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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