Gourmet Plum Jam from Rosinenkind
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 kg plum (s), pitted
- 700 g suar, brown, (800, if you like it sweeter)
- 3 sticks cinnamon
- 2 vanilla pods, slit open
- 15 carnation (s)
- 10 grains allspice
- 500 ml amaretto
- possibly ground cinnamon
- possibly vanilla sugar
- possibly plum (s) kernels
Print Recipe
Pin Recipe Instructions
- Layer the ingredients except for the sugar, amaretto, cinnamon powder and vanilla sugar in a roasting pan and place in the oven for 1 hour at 150 °.
- Then turn the oven down to 100-120 °, the first 100-150g sugar and the first good sip of amaretto (I saved a good shot and then added it at the end of the cooking time before I put it in the glasses) add and mix in. Repeat this process every half an hour, approx., Until these ingredients are used up.
- The plum jam is ready when it is black and thick. (Depending on the oven, this can take 4-5 hours).
- If necessary, season with cinnamon powder and vanilla sugar.
- Remove the cinnamon and vanilla sticks, then immediately fill the prepared twist-offs, close immediately, turn them over and leave them upside down for at least 5 minutes. Please do not forget to stir regularly, otherwise it will begin.
- If you like, you can add plum seeds at the beginning. But remove this before it is poured into the jars.
- The recipe is enough for 5 glasses.
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