Plum sauce with fruit pieces

Ingredients for 1 servings:

• 5 kg plums, ripe, pitted weighed
• 1,200 g sugar
• 1 lemon(s), untreated, juice and zest
• 3 cm ginger root, fresh
• 1 tsp ground cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

cold or warm, an extra fruity accompaniment to ice cream, pudding, creams and sweet casseroles

Set aside about 1.5 kg of plums, preferably firm and beautiful. Bring the remaining plums to a boil in a large pot. Finely grate the lemon zest and add it with the lemon juice. Finely chop or grate the ginger and add it along with the cinnamon. The amount of spices can, of course, be adjusted according to personal taste. Simmer everything for about 2 hours, stirring frequently to prevent burning. The plums will lose a good third of their original volume. Then add the sugar and continue cooking for another 30 minutes, until the sauce is quite thick. If you prefer it sweeter, add more sugar. If you like, you can now puree the sauce with a hand blender and break up any remaining plum skins or ginger pieces. Now quarter or eighth the plums you set aside at the beginning, depending on their size, and simmer in the sauce for about 5 minutes. They should soften but not fall apart. Then fill thoroughly rinsed screw-top jars with the sauce to the brim, seal tightly, and let stand for 10 minutes. The specified amount makes approximately 12 320 ml jars.