Plum Jam

Wash the plums, pit them, weigh them, chop them and put them in a pot. Add the gelling aid and the juice of one lemon.

Stirring constantly, bring the fruit pulp to a boil. Then add the sugar and boil gently for about 5 minutes.

About 1 minute before the end of the cooking time, add the cinnamon and vanilla sugar.

Make a jelly test.

Pour about 2 mm of rum (bottom covered) into the jars. Fill the jars with the hot plum jam, close and put on the lid for about 5 minutes.

Preparation Tip:

The plum jam lasts about 12 months.

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