Wash 1.5 kg of ripe Natal plums (Carissa), place in a large saucepan and fill up with 250 ml of raspberry syrup (6 + 1). Crush everything into a coarse pulp. Mix the puree with about 100 to 200 g sugar as desired and simmer for half an hour, stirring occasionally.
Mix the juice of one lemon, 2 bottles of Baking Aroma Butter-Vanilla and a bag of Gelfix 3: 1 with the fruit pulp and cook for 3 to 4 minutes at the highest level, stirring constantly.
Use the filling aid to fill the hot porridge into previously boiled twist-off glasses. Turn the closed jars upside down for 5 minutes.
This jam goes well with Greek yogurt, as a spread, with cheese.
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