Plum jam from the Cooking Chef Gourmet

Ingredients for 1 servings:

• 2 kg plums, pitted
• 200 g sugar
• 1 tsp cinnamon
• 2 cloves, grind in a spice mill
• 150 ml rum, e.g. Pott 40%

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 20 minutes

for approx. 3 screw-top jars of 250 ml each

Place the plums and sugar in the Kenwood Cooking Chef Gourmet bowl, mix, and let it steep for about 1/2 hour. Add the remaining ingredients and cook with the cooking paddle at 95°C for about 4 hours at stirring intervals on level 3. Leave the splash guard closed. After about an hour, swap the cooking paddle for the flexi paddle. Cook for another 1.5 – 2 hours at 105°C at stirring intervals on level 4 with the splash guard open. Pour the finished jam into clean, hot screw-top jars and seal tightly. Important: Check occasionally to see if there is still enough liquid in the pot. Depending on the ripeness of the plums, you may need to add a little more water. I like to eat the plum jam with quark or in yogurt. This makes about 3 screw-top jars, each 250 ml.