John Myers
Plum Speculoos Jam
The perfect plum speculoos jam recipe with a picture and simple step-by-step instructions.
- 450 g Plums
- 150 g Spice speculoos
- 50 ml Tea winter magic
- 650 g 1:1 Gelierzucker
- Let the winter magic tea (with rooibos, coconut chips, ginger pieces, cinnamon bark, apple pieces, cardamom, black pepper and almond pieces) steep for about 10 minutes and fill 50ml. Cut the 450g plums into small pieces, about 10x10mm in size. Break the biscuits into smaller pieces, about 10x15mm in size, it doesn’t have to be a uniform size. It’s not a problem if there are smaller crumbs. Put the glasses in hot water.
- Put the plums, sugar and tea in a saucepan as usual and then start to boil. Now separate 100g of the speculoos biscuit pieces (if possible without smaller pieces) from the 150g. Put the remaining 50g biscuit crumbs into the pot at the same time.
- As usual, as soon as the fruits start to boil, bring to the boil for 4 minutes, stirring constantly. At 2:30 minutes we take the hot glasses out of the water and dry them briefly. From about 20s before we take a gel test (put a dollop of jam on a plate with a teaspoon and hold it at an angle to see whether and how firm the jam is). When the desired firmness is reached, we pour the remaining 100g speculoos biscuit pieces into the pot with the jam. Quickly stir the biscuits into the jam two or three times and then pour them into the glasses. As always, fill the glasses as full as possible. Wipe the spilled jam with a very wet (the hot water from the glasses) rag on the sides and the edge of the glass. Open the lid and turn the jar.
- We were very skeptical that the biscuit pieces would get mushy, but that didn’t happen. You can still clearly taste the speculoos biscuits. Thanks to the tea and the biscuits, there is no need to add any other Christmas spices. The jam is just delicious.
Facebook Comments