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Plum jam according to mom's recipe

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Ingredients for 1 servings:

  • 2 ½ kg plum(s) / damson(s)
  • 550 g sugar
  • 1 tsp, smothered cinnamon

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours; Total time approx. 11 hours

Wash and pit the plums. Mix the halved plums, sugar, and cinnamon, and let it steep for a few hours. This works best overnight. Bring the mixture to a boil and simmer gently in an uncovered pot for about 2 hours without stirring. Stir well and puree. Pour the puree into twist-off jars and seal tightly. Tips: To ensure the jars are germ-free, I let them dry in an oven at around 100°C after washing them. This recipe also tastes great without cinnamon. I always make one batch with and one without.

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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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