Plum Jam with Poppy Seeds and Marzipan

Dice the plums and mix with the preserving sugar in a large saucepan. Let the water soak for about 30 minutes. Now bring the plums to the boil and cook for about 3 minutes while stirring. Pluck the marzipan into small pieces and add.

Remove the saucepan from the stove and puree the jam until you have the consistency you want. Put the pot back on the stove and stir in the poppy seeds. Bring to the boil again briefly, approx. 1 minute and when the gelling test fits, pull the pot off the stove. Stir in the amaretto and then pour the jam straight into the prepared preserving jars. Close the lid and turn the jars upside down for 5 minutes.

The amount is approx. 4 - 6 glasses of 250 ml each. This time I pureed the plums very finely, but I imagine the jam in pieces is also very tasty 🙂

Instead of plums you can also use apricots, pears or other fruits.