Plums / Plommon

• Plums do not contain much pectin so the jam will be quite liquid. Therefore mix with apples or use pectin that you can buy in the store.
• It is also possible to freeze plums (rinse, divide and take out the pit). Lasts at least 3 months.
• Spices that go well with plums: cinnamon, ginger, vanilla, rosemary and star anise.

Plum Jam with Cinnamon

1 kg divided and pitted plums
~350 g divided and pitted apples
800 g sugar, preferably muscovado
juice of 1 lemon
2 cinnamon sticks

Wash the jars in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.

Mix the plums and apples with sugar and lemon juice. Let it stand in room temperature covered for one day. Add the cinnamon sticks and let it all boil at least 20 minutes.

Fill the jars with jam until top. Let the jars cool upside down.

Use any fruit or combinations of fruit that you want!

Source: Teresa

Plum – Rum Sauce

400 g plums without pits
2 tbsp vanilla sugar
5 tbsp sugar
1 tsp cinnamon
5 tbsp grenadine syrup (you could as well leave that out and use more sugar instead)
3 tbsp rum (I used Malibu)

Purée the plums and add sugar, cinnamon and rum you like.

Can be eaten with anything, we had it with vanilla ice cream and on top of a crumble – yummy!

Source: Teresa