Plum jam with rum and cinnamon
Jam prepared in the way I prepare all other jams, without gelling agent, and without long cooking. Beautiful colors and flavors.
Preparation steps
- Wash the plums, remove the stones and cut them into pieces. Mix the plums with the sugar, cover and leave in the cold for 12 hours. During this time, stir the plums at least 2 to 3 times to melt the sugar.
- Then strain the juice released by the plums.Put the juice to boil over medium heat until it starts to thicken like syrup. About 20 minutes.
- In the meantime, peel the lemons, ie remove only a thin yellow layer of rind (and discard it). Cut the lemons in half and squeeze the juice, save the seeds. Add the lemon juice to the plum pulp, and put the empty halves of the lemon, seeds and cinnamon sticks in a piece of gauze and tie.
- When the juice has thickened slightly, add the plum pulp and a packet of lemon zest and cinnamon. Cook further over medium heat until the fruit boils and the jam thickens to the desired density (approximately 20-30 minutes, depending on the plums).
- Take out a packet of lemon and cinnamon, mix the jam with a stick mixer if you don’t like the skins. Stir in the rum and cook for a few more minutes.
- Pour the hot jam into hot, sterilized jars and immediately put the lids on. Turn the jars upside down (on the lid) and leave them in that position for at least 10 minutes (or until they cool). Store the cold jam in a cool, dry place. After opening, store the jam in the refrigerator.
- * To sterilize jars, wash and dry them well, then place them in a cold oven. Turn on the oven to 110 ° C and keep them at that temperature while the jam is cooking. Sterilize the lids by dipping them in alcohol, then just drain them (without rinsing) and close the jars.
- * The white part of the lemon peel as well as the seeds contain natural pectin, a substance that helps the jam thicken faster.
