Plum Jam

Ingredients

• 3,2 kg plums (damson) or Zwetschgen
• 350 g sugar brown and white
• 150 ml white wine
• 50 ml rum
• 3  star anise
• 6 small cinnamon sticks
• 1 tsp cinnamon powder
• 1 tsp mixed spice powder
• 1 knob fresh ginger
• Zest of a lemon
• 8 cloves
• 1 whole vanilla bean pod
• 2 tsp coriander seeds
• 7 cardamom pods

Step 1

Preheat Oven 170 C faN

Take 50 g sugar and all the spices and put them in a blender and blitz to a fine powder. Use the deep pan of the oven tray, fill it halfway with water and search for a baking dish that can just fit in. You need room.

Wash and pit the plums and cut them into rough pieces. put them into the dish. Sprinkle with the spices, you need to put them through a sieve.

Step 2

Baking

bake for 90 minutes, then take a wooden spoon and give the plums an good mix, turn down the heat to 155 C, put a long spoon in the door of the oven and cook for 2 1/2 more hours, turning everything every 35 minutes. When it is thick, check the sugar content, it depends on the plums, maybe you have to add a bit or a lot more. Clean 6 mason jars and sterilise them, put the rum into the mixture and start filling the jars up.

You can see that this is a copy from a recipe. The Jam here is my aera is called Latwerge. When I was a child on Holiday at my Grandparent´s house, I helped with stirring the huge boiling pot with 15 kg of plums. The cooking time the was neary 12 hours.

I posted it on SortedFood the year before I started to blog. Now I found some lovely plums and decided to give the recipe a try again. I like the spice blend in this recipe. It makes the plum jam tart and sweet and spiced.

Getting the the plums ready takes a while, but the effort is worth it. I love to eat that jam on fresh buttered bread, on Pancakes and as sweet surprise in dumplings. But if you need something to enrich a dark sauce, take a tablespoon of jam and make it better.