Plum syrup, traditional

Ingredients for 1 servings:

• 1 kg plum(s)
• 225 g sugar, depending on the sweetness of the fruit
• ¼ stalk(s) cinnamon
• ¼ vanilla pod(s)
• 3 star anise
• 1 tsp. clove powder
• 1 piece(s) of chocolate block (approx. 10 g)
• 5 cores
• ½ tsp coffee powder (bean coffee)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 day; Total time approx. 1 day 13 hours

Fine jelly made according to Grandma’s recipe from 1903. All quantities per kilogram of pitted plums. No plum jam.

Pit the plums and let them steep overnight with sugar. Simmer with the spices and stones, stirring constantly (overnight on the lowest heat or in the oven at 50°C. Wrap in a rug until morning). After about 10 hours, strain through a sieve and puree (nowadays with a hand blender or similar). Continue cooking until no water residue is visible when tested on a plate. The total cooking time is up to about 24 hours, depending on the quality of the plums. Jelly that has solidified after months or years can be re-stirred with black coffee.