Plum jam ala Renate

Ingredients for 2 servings:

• 6 kg plum(s)
• 250 g sugar
• 1 bag of spice mix for plum jam
• 2 walnuts, green with shell
• some vinegar and Primasprit

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Recipe from GDR times

Pit the plums or prunes, chop them into small pieces, and let them stand with a little vinegar. Or layer them with jam seasoning and place them in the oven. Cook for 4 hours on low heat (70°C). Do not stir, and leave the oven door slightly ajar to allow the moisture to escape (place a wooden spoon between the plums). Once stirred, the plum jam must be stirred continuously. For 6 kg of plums, add about 250 g of sugar to taste and 2 green walnuts, peeled and skinned. These will then boil down or dissolve when you add the jam to the jars and stir again beforehand. One or three plum stones should improve the flavor, but they should be removed afterwards. The plums can also be minced before or after cooking. The jam is then placed in jars rinsed with Primasprit or other alcohol and sealed with parchment. Or you can preserve it.