Summary

Ingredients

• 2 kg plum (s)
• 2 cl rum
• 2 teaspoons cinnamon
• 1 kg preserving sugar, 2:
• 1 bag / s citric acid
• 0.5 bag ½ / s canning aid
• 2 tablespoons rum to swirl the lids

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Instructions

1. Wash the plums, cut in half, stone and then cut into small cubes. Pour into a saucepan and pour the rum over it. Sprinkle with cinnamon and sugar and stir. Let stand covered for a few hours and stir every now and then.
2. Rinse 16 small glasses of 200 g each with hot water and allow to drain overhead, do not dry off. Swirl the lids of the glasses with a little rum.
3. Bring the plums to the boil while stirring and let them boil vigorously for four minutes, stir in the citric acid. Make a gel test on a chilled plate. Remove from the hob and quickly stir in the preserving aid. Pour into the prepared jars, screw tight immediately and leave for five minutes on the lid. Then turn it carefully and let it cool down without further movement. Label and store in a dark, cool place until consumption.
4. Goes great with waffles, on rolls and bread or processed in a layered dessert.