Plum Walnut Preserve

Ingredients

• 1 kg plums
• 500 g gelesugar (2:1)
• 30 g marzipan
• 100 g walnut kernels
• 1 stick cinnamon
• 2 tbsp plum wine (or rum)

Instructions

1. 1.

   Wash, clean, pit and quarter the plums. In a large pot mix with the gelesugar and let steep for about 1 hour. Meanwhile crumble the marzipan and lightly break the walnuts by hand. Rinse the screw-top jars in hot water and drain on a dish towel. Add the plums, marzipan, walnuts and cinnamon to the pot, stir occasionally and bring to a boil. Skim off any foam.

2. 2.

   Let the mixture bubble for about 4 minutes, add the wine, bring to a brief boil again and remove the cinnamon stick. Turn the jars upside‑down, using a metal measuring cup or ladle with a filling ring to pour the hot preserve into them. Clean the rims, seal immediately and place on the clamp (to create vacuum). After about 10 minutes the jars can be turned right side up.