Summary

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

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Instructions

1. 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 °.
2. 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.
3. The plum jam is ready when it is black and thick. (Depending on the oven, this can take 4-5 hours).
4. If necessary, season with cinnamon powder and vanilla sugar.
5. 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.
6. If you like, you can add plum seeds at the beginning. But remove this before it is poured into the jars.
7. The recipe is enough for 5 glasses.