Put the pitted and halved plums (if you like it finer, you can also quarter them) with the sugar in a large, oven-safe saucepan and leave to stand overnight.
The next day, let the sugared plums boil gently for half an hour. Caution, burns easily!
Then cook in the oven for 1 1/2 hours over medium heat. Then stir in the cinnamon, gingerbread spice and chocolate. When the chocolate has melted and is easy to stir in, let it simmer gently for another half an hour. If you like, rum can now be added. Pour the mixture into hot mason jars.
This jam is very suitable as a small present during Advent.
Ingredients
Print Recipe
Pin Recipe