Winter plum jam

Ingredients for 1 servings:

• 1 ½ kg plums
• 1 tsp allspice, ground
• 1 tsp star anise, ground
• 1 tsp clove powder
• 1 tsp cinnamon powder
• 2 tsp vanilla flavor
• 1 pack of citric acid, 5 g or approx. 7 tbsp lemon juice
• 750 g gelling sugar, 2:1

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

Wash, pit, and quarter the plums, then place them in a large pot. Sprinkle the spices over the plums and sprinkle over the gelling sugar. I find it works better that way, I think. If you’re short on time, you can continue straight away. The next day, puree the plums with a hand blender, adding chunks or finely without, depending on your taste. Rinse the jars with boiling water. Bring the fruit mixture to a boil and simmer gently for at least 4 minutes, stirring continuously. Remove the pot from the heat and skim off any foam. Pour the hot jam into the prepared jars, screw on the lids, and let stand for about 5 minutes. Then turn them upside down and let cool. If you don’t have a lot of spices, you can also use a spice mix, depending on your taste, gingerbread, speculaas, or Christmas stollen. The jam is not only delicious for breakfast, but also great for cakes and cookies.