Uschi's tipsy plum jelly

Ingredients for 1 servings:

• 4 kg plums, pitted, pulp only, without skin
• 3 tbsp water, for the pot
• 2 stalk(s) cinnamon
• 2 carnations
• 4 pkt. gelling sugar, 1:2
• 2 cl rum
• 1 tbsp citric acid
• 1 vanilla pod(s), slit

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

my special recipe….

Wash and pit the plums, then heat them in a very tall saucepan with about 3 tablespoons of water, the cinnamon sticks, and the cloves until they are very soft and pass through a food mill. Collect enough pulp to make about 3 liters. Let the collected pulp cool, then add the 4 packets of 1:2 gelling sugar and the citric acid, stir well, and add the split vanilla pod. Let it stand for at least 8 hours. Bring the cold liquid to a boil, stirring constantly. To achieve a good setting result, boil the jelly for at least 10 minutes until it bubbles, skim off any foam, and add the rum for the last 2 minutes, stirring thoroughly. To test for settling, use a wooden spoon to place a few drops of the jelly onto a cold plate and turn it upside down. Nothing should run off. Remove the vanilla pod from the pot and ladle the boiling liquid to the brim into hot, rinsed jam jars (you can do this precisely with a jam funnel, without spilling). Immediately seal the jars and turn them upside down. After a few minutes, turn the jars upside down again to create a vacuum. This makes about 16 jars, depending on the size!