Sonntag, 24. August 2008

German Plum Jam

this picture shows the birth of real german plum jam... the time of year is august to do this... and the taste is really christmassy ...

plums, cinnamon, anis all cooked and filled up in glasses

# 2,5 kg Plums (Zwetschken) without stone
# 500g sugar
# 1/8 L wine vinegar
# 2 cinnamon stick
# 3 star-anise

Day One:

Put in a bit pot, the plums without the stone, the sugar and the vinegar. Stir together and place the lid on the pot. Let rest ´till the next day

Day Two:

The plums with the sugar and vinegar have become very juicy and now ready to be cooked. Add in the Cinnamon stick and the star anise (as soon as it cooks you gotta take them out again, I used a tea filter). Preheat the oven to 200°C while you heat your plum mash to cooking point. As soon as it starts to cook, take out the cinnamon-sticks and the star-anise.

The often should be warm now. Place the Pot inside (without a lid) and let cook for almost an hour, while stirring occasionally.

In the mean time, prepare the glasses your gonna fill your marmalade with (cook in water).

I had 13 Glasses of Jam ca. 200ml each

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