Plums – Walnut Jam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,000 plums, weihed pitted
- 2 tablespoon sugar, approx.
- 500 g preservin suar, 2: 1
- 1 lemon (s), add the juice from it
- 1 stick cinnamon
- 200 g walnuts, rouhly chopped
- 50 ml plum water, or as desired
Print Recipe
Pin Recipe Instructions
- Wash and core the plums and cut into medium or smaller pieces.
- Mix with the preserving sugar and lemon juice and let the juice steep overnight.
- The next day, puree the plums in whole or in part with a hand blender. Heat in a high saucepan, stirring constantly, and bring to a boil.
- Roughly chop the walnuts. Caramelize 1 to 2 tablespoons of sugar in a pan, add the chopped walnuts and roast briefly (not too dark!). Deglaze with the plum water. Add the caramelized nuts and the cinnamon stick to the plums and cook for 4 to 5 minutes while stirring.
- Make a jelly test: put a little hot jam on a plate and let it cool down. If this becomes firm, the jam is ready. If not, continue cooking briefly or add a little lemon juice.
- Immediately pour the jam into twist-off jars rinsed with hot water and close tightly. Turn the glasses upside down for about 5 minutes, then turn them over and let them cool.
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