Plum jam with a twist

Ingredients for 1 servings:

• 2,000 g plum(s) or damsons
• 500 g sugar

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 4 hours 10 minutes; Total time approx. 1 day 4 hours 55 minutes

The plum jam does not come out of the oven!

Wash, pit, and halve the plums. Then place them in a large pot with the sugar and let it draw its juice for 24 hours. Simmer for 4 hours. Important! Do not stir during this process! If you’re not confident and start stirring anyway, you’ll be lucky enough to be allowed to stir the entire remaining time, otherwise the jam will burn. So be patient and keep your hands off the mixing spoon! After 4 hours, stir the jam for 10 minutes and then it’s ready to be bottled. Use clean, boiled jars for this. We fill the jars to the brim, then screw on the lids and place them upside down on a damp tea towel dipped in cold water. We let the jars cool like this. The jam will now easily keep for 12 months, until the next plum glut. The recipe comes from my grandmother-in-law, and I don’t know who she got it from.