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Plum jam, prepared in a Roman pot

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Ingredients for 4 servings:

  • 2 kg plums
  • 1 kg sugar
  • some cinnamon powder
  • 2 cloves
  • 1 tbsp lemon juice
  • 1 tbsp brandy
  • 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

cooks by itself and does not overflow

Purée the pitted plums in a blender, then mix with the sugar and the remaining ingredients. Empty everything into a (large) watered earthenware pot. It’s almost full to the brim, but don’t worry, the jam won’t boil over. Cook in a preheated oven at 200°C for four hours. Stir once every hour. Using a measuring jug, pour the hot plum jam into jam jars until they’re full. Immediately screw the lids on the jars and turn them upside down until they’ve cooled.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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