Nothing reminds me of my grandmother as plum jam. A tasty, baked, rummy jam of which my mornings with gramps used to smell. When I was little she would wometimes bring me a warm bagel in the morning and spread some butter and jam on it… Loved it!
Bread with butter and jam is still one of my favorite breakfasts, and homemade jam gives it a new dimension – so I’ll definitely do this again.
As I don’t have a very large pot, I had to make the jam in two saucepans – that’s why I decided to make two different flavors. I did one with vanilla and cinnamon, and in the other I added rum instead of vanilla. Both turned out great, but I like the one with rum just a bit better. I packed it in small jars, approximately 200 ml , because I don’t likewhen jam stays open for a long time. Although, one such jar can be used up with no problem if I have some friends over for pancakes :)
Click od the thumbnails for some more photos…
- 3 kg of plums
- 400 g sugar
- 1 tablespoon cinnamon
- 2 vanilla pods or 50 ml rum
- Wash the plums, get rid of the pits and cut into quarters. In a large bowl place one row of plums, then top with sugar and so on until you use everything. Cook on medium flame. When the plums release liquid, add cinnamon. If you're making jam with vanilla, at this point add two vanilla pods that you have halved lengthwise. When the jam starts boiling, reduce the heat to simmer all the time. Allow it to cook until it reaches a density that you want, and make sure to stir often. Toward the end of cooking, if you like, add rum.
- I cooked the jam a total of about 2 hours, and at the end I stirred it every couple of minutes. You'll know it 's done when the jam falls from the spoon in lumps - or, as I've read, you can put a small plate in the freezer, remove it and put a spoonful of hot jam on it - if it squeezes quickly, it's done.
- Meanwhile, sterilize the jars: wash well and dry, then warm for 15 minutes at 120 ° C in an oven. Remove them carefully (not to burn yourself) and pour the hot jam into the still hot jars, making sure not to smudge the edges. Close tightly and turn upside down for 10 min. Then place the jars back into the warm oven, with the oven door opet just a bit (I put a wooden spoon to keep them from closing) - leave in the oven until the jars are cold (preferably overnight). Store in a cool, dark place, and once you open a jar, keep it in the refrigerator. Bon appetit!