Ingredients:
3.5 kg plums
5 cinnamon sticks
8 cloves
700 g sugar
3 tbsp rum
tea filter or cheesecloth bag
Preparation
1. Wash the plums, remove the stems and pits. Place the plums and cinnamon sticks into a tall, wide baking dish or casserole. If you don’t have one, a deep baking tray with higher edges or a large oven-safe baking dish will work.
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2. Put the cloves into the tea filter, tie it up, and place it with the plums. Stir in 100 g of sugar. Distribute 8–10 plum pits over the sweetened plums – they will give the jam a light almond aroma.
3. Bake the plums in an oven preheated to 150 °C, or if using a fan setting – at 125 °C, for about 4.5 hours. Every 30 minutes, add 75 g of sugar to the plum mixture and stir well with a wooden spoon. Be careful – during the last 1–2 hours the mixture thickens and can burn quickly.
4. Remove the cinnamon sticks, cloves, and plum pits. Stir in 3 tbsp of rum. Immediately pour the hot plum jam into jars rinsed or sterilized with hot water, close them, and leave to cool.
