Plum Jam

Ingredients

• 1 kg plums (Susini, e.g., Santa Rosa)
• 100 g sugar
• 100 ml cherry juice
• 1 tsp cinnamon
• 1 pack pectin (3:1)
• citric acid

Instructions

1. 1.

   Wash the plums, halve them, pit and cut into cubes.

2. 2.

   Melt the sugar in a pot over low heat, let it caramelize to light brown, then deglaze with cherry juice while stirring. Add 1 tsp cinnamon and simmer for about 5 minutes. Add the plum cubes and stir in the pectin. Bring to a boil while skimming off foam with a slotted spoon. Cook bubbling for about 3 minutes, perform a gel test. If set, pour into jars and seal; if not, add citric acid, cook another minute, then jar.