John Myers
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Plum Jam – According to Original Recipe from Toskanine
The perfect plum jam – according to original recipe from toskanine recipe with a picture and simple step-by-step instructions.
Cooking utensils
- 200 g Raw cane sugar
- 1 tsp Ground cinnamon
- 1 Msp Clove powder
- 2,5 g Citric acid
- 1 huge Pot 5 liters,
- 1 Wooden spoon, 1 funnel with large hole,
- 4 Sterilized glasses, 1 hand blender
- 1 Hand or kitchen towel
- First of all, I would like to thank Toskanine for allowing me to change her recipe from her mother in a slightly different way. THANK YOU! It turned out like a dream and nothing burned!
the night before
- Wash, halve and stone the plums. With the pulp side DOWN, the skin side still UP in a 5 liter saucepan, place about 3-4 tablespoons of the entire 200 g cane sugar on top after each layer of plums. PLEASE DO NOT stir! Put the appropriate lid on the pot and let it steep overnight (12-14 hours).
- The next day, turn on the lid of the pot and the stove top on the highest setting, sticking to it until it is bubbly and DO NOT stir. When it is boiling bubbly, set the hotplate to the lowest setting and then everything for at least 5 hours (depending on the degree of ripeness of the fruit, the more ripe the fruits are, the less juicy they are -60 min.) Let simmer quietly in front of you. PLEASE DO NOT stir!
- After 2 hours, set the stove to medium heat and stir the plum jam vigorously for 5 minutes, stir and stir again while adding the citric acid, the teaspoon of cinnamon and the clove powder. After these 5 minutes, remove the pot with the plum jam from the stove and mix the plum jam with a hand blender. Bring to the boil again briefly on medium heat and pour into prepared glasses standing on a towel using a large-hole funnel for approx. 5 minutes, turn upside down, turn again, and that’s it!
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