Plum, Poppy Seed and Marzipan Jam

by Editorial Staff

Summary

Prep Time	45 mins
Cook Time	5 mins
Total Time	50 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 sachet preserving sugar, 3:
100 g marzipan
g 1,400 plums
1 tablespoon poppy seeds, crushed, amount to taste
1 shot amaretto or rum as you like

Instructions

Core the plums and cut very finely, then mix with the preserving sugar and leave to stand for about half an hour. Water is drawn from the fruit, it becomes slightly syrupy and the jam later becomes nice and creamy. If you like, you can puree a large part of the fruit so that the spread is not quite so chunky. Now add the poppy seeds, stir well, add the marzipan in smaller pieces, then it melts better. Bring the jam to the boil for three to four minutes, pour it into clean, hot-rinsed glasses according to the instructions on the pack, turn it upside down for a few minutes. If you want to add amaretto or rum, do so after cooking, but before filling.
The jam is just something different, especially because of the poppy seeds. Makes four to six jars of jam, depending on the size of the jars.

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.