Plum Jam Tipsy

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	5 mins
Total Time	12 hrs 35 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

g 1,500 plums, e.. German house plums
g 1,250 preservin suar, 1: 1
1 teaspoon star anise, ground
2 teaspoons cinnamon
3 tablespoon liqueur, (plum liqueur)
3 tablespoon rum
1 tablespoon lemon juice

Instructions

Stone the plums and place in a sufficiently high saucepan. Puree the fruits to the desired consistency. It doesn`t matter if some pieces of fruit remain visible. Now add the preserving sugar, star anise, cinnamon, the plum liqueur and lemon juice and mix everything together well. Put the lid on and leave it in a cool place overnight. The next day, slowly bring the plum mixture to the boil and let it simmer for about 4-5 minutes, stirring constantly. Every now and then skim off some foam. After the cooking time, remove the saucepan from the hot plate and season with rum. Immediately fill into hot rinsed glasses and turn them upside down for about 5 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.