Spicy plum jam with cassis

Ingredients for 1 servings:

• 1.3 kg plums
• 100 g sugar, brown sugar, possibly more
• 1 tbsp fruit vinegar, e.g. B. Cranberry balsamic vinegar
• 1 tsp cinnamon powder
• 1 pinch of ginger powder
• 1 pinch of nutmeg
• 1 scoop of allspice
• 2 cloves
• 1 star anise
• 1 jar of blackcurrant

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 35 minutes

Halve and stone the plums. Place about 6 plum stones in a tea infuser or tea bag and seal. Crush the allspice and cloves in a mortar and pestle, mix with the remaining spices, and grind finely. Place the plums in a roasting tin. Mix with the sugar, spices, and vinegar. Let the juice draw for one hour, then roughly puree. Add the plum stones and star anise. Increase the amount of sugar if necessary, depending on your taste and the sweetness of the fruit. It’s best to taste this before the end of the cooking time, as the jam will sweeten as it reduces. Cook in the oven at 180°C for 2-3 hours, until the jam sets. After about 1 hour, wedge a wooden spoon in the oven door to allow the steam to escape. Do not stir in between, but occasionally use the handle of a wooden spoon to slightly spread the cooked surface. Remove the stones and star anise before adding to the liquid. Stir in a small glass of cassis, good rum, or port wine, if desired, and heat briefly. Pour the hot jam into hot, rinsed jars, immediately screw on the boiled lids, and let the jars stand upside down for 5 minutes. Then, turn the jars upside down and let them cool.