Plum Jam

Ingredients

• 1.65 kg ripe plums
• 1 lemon
• 500 g 3:1 gelatin sugar (from cane sugar)
• 3 tsp ground cinnamon

Instructions

1. 1.

   Wash the plums and pit them. Puree half of them and slice the rest into small pieces.

2. 2.

   Halve the lemon and squeeze out the juice. Add lemon juice, gelatin sugar, and cinnamon to the plums, mix well, and let steep for at least 1 hour.

3. 3.

   Meanwhile sterilize jars with lids by boiling them in a large pot of hot water for about 10 minutes. Remove the jars from the water and set them upside down on clean kitchen towels to cool.

4. 4.

   Transfer the plum mixture into a pot, stir, bring to a boil, and simmer for 4 minutes while bubbling. Perform a gel test and fill the jars up to the rim with the hot mixture. Seal the jars tightly and leave them inverted for 10 minutes. Turn them right side up and let the jam cool.