Plum rum jam

Ingredients for 1 servings:

• 1 ½ kg plum(s) or damsons (weighed without stones)
• 1 pack of gelling sugar 3:1
• 1 pack of citric acid
• 1 tbsp cinnamon powder
• 125 ml brown rum (can also be rum blend)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash, pit, and quarter the plums. Combine them in a large saucepan with the preserving sugar and bring to a boil over low heat. Add the citric acid, cinnamon, and rum and continue to simmer on low heat for about 1 hour, until the heavenly aroma fills the room. When the plums have almost broken down and the mixture is almost creamy, increase the heat to high for 3-4 minutes, stirring constantly. Stay on the heat, as this is when the risk of burning is particularly high. Then fill the jam into twist-off jars and leave them on the lids for 10-15 minutes. Then turn them upside down and let them cool completely. My tip: You can make a larger batch; there will be a huge demand after a tasting!