Plum jam tipsy

Ingredients for 1 servings:

• 1,500 g plum(s), e.g. German plum
• 1,250 g gelling sugar, 1:1
• 1 tsp star anise, ground
• 2 tsp cinnamon
• 3 tbsp liqueur (plum liqueur)
• 3 tbsp rum
• 1 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 35 minutes

makes about 6 glasses

Stone the plums and place them in a sufficiently deep saucepan. Puree the fruit until it reaches the desired consistency. It doesn’t matter if some pieces of fruit remain visible. Now add the gelling sugar, star anise, cinnamon, plum liqueur, and lemon juice and mix everything together well. Cover the pan and let it steep in a cool place overnight. The next day, slowly bring the plum mixture to a boil and simmer for about 4-5 minutes, stirring constantly. Skim off any foam every now and then. After the cooking time, remove the pan from the heat and season with rum. Immediately pour into hot, rinsed jars and turn them upside down for about 5 minutes.