Plum jam for lazy people

Ingredients for 1 servings:

• 5 kg plums

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 hours; Total time approx. 16 hours 30 minutes

Pure plum jam

Wash the plums, halve them, and remove the stones. Then puree them with a hand blender and place them in a large roasting pan (preferably an enameled cast-iron roasting pan). Bring to a boil on the stovetop, then transfer to the oven and simmer over very low heat for several hours. When a brown crust forms on the sides or surface of the pan, scrape it off or stir it and leave the pan to rest. This process can take 12-15 hours, depending on the ripeness of the plums, sometimes even longer. If the jam doesn’t immediately run back together after a spoon is passed through it, it’s ready and can be stored, for example, in twist-off jars or clay pots. Freezing is also very easy. Spices are not necessary, as the jam becomes very sweet from the long time in the oven and is supposed to taste like plums. Seasoning with cinnamon, cloves, and similar spices afterward is possible, but not necessary. Pure plum jam tastes the most authentic, purest. Apart from stirring a little now and then, you don’t have to do anything else, and nothing burns.