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Plum Slivovitz jam with cinnamon

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Ingredients for 7 servings:

  • 2,000 g plums
  • 1,000 g gelling sugar, 2:1
  • n. B. Schnapps, (Slivovitz)
  • 2 pinches of cinnamon
  • lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fruity jam with a kick – hmmmm……………

Wash and pit 2 kg of plums, then puree them completely in a food processor. Bring to a boil in a large pot with 1 kg of 2:1 gelling sugar. Add slivovitz and cinnamon, if desired. Finish with a few generous squeezes of lemon juice. Bring the mixture to a boil again briefly, then pour into hot, rinsed jars, cover with twist-off lids, and let cool upside down. This batch is enough for 7 jars of 435 ml each. Enjoy on warm, buttered toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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