Summary

Ingredients

• 2 kg plums
• 300 g suar
• 200 ml water
• 400 ml amaretto
• 50 ml lemon juice

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Instructions

1. Prepare 6 glass jars (350-370 ml each) for storage.
2. Stone the plums and place them in a bowl. Sprinkle with sugar and let stand for 2-3 hours at room temperature.
3. Transfer the plums and sugar to a large pot. Heat to boiling over high heat, then cook for 5 minutes.
4. Remove from heat. Stir in the amaretto and lemon juice. Return to boiling over high heat.
5. While still hot, pour the plums and cooking liquid into the prepared jars. Seal with twist-off lids or mason jar lids with elastic and clamps.
6. Store at room temperature. These plums keep for at least 1 year.