Plum jam in the slow cooker

Ingredients for 1 servings:

• 3 ½ kg plum(s)
• 2 large cinnamon sticks
• 2 star anise
• 2 tbsp, heaped vanilla sugar
• 2 tbsp, heaped sugar, brown
• 100 ml Amaretto

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 17 hours; Total time approx. 18 hours

Plum jam without stirring

Wash and pit the plums, and place half in the slow cooker or crockpot. Add half of the spices. Top with the other half of the plums and spices. Set the crockpot on the highest setting with the lid closed for 3 hours. Set the crockpot on the lowest setting uncovered for 14 hours to allow the liquid to evaporate. When you can draw a line with a wooden spoon, the jam is perfect. Remove the cinnamon sticks and star anise and puree with a hand blender until the desired consistency is achieved. If you prefer a chunky consistency, you can skip the puree. Pour the hot jam into clean, boiled screw-top jars. Immediately close the lids and turn upside down. Tip: The amount of sugar can be varied depending on the sweetness of the plums. This quantity is sufficient for 5 jars, each with a capacity of 200-250 g.