Cinnamon-spiced plum jam

Name: Cinnamon-spiced plum jam
Ingredients: 10 kg sweet plums; 4 kg sugar (or to taste); 2 teaspoons cinnamon; 5 drops oil (optional); 15000 ml water for the water bath

Jam - Cinnamon-spiced plum jam by Victoria N. - Recipia

Sweet plums release their juices overnight and soften slowly over the heat; cinnamon-spiced plum jam turns thick, with soft, glossy fruit. I choose plums that are ripe but still firm, because they’re easy to pit; the sugar melts into their juice, while the cinnamon stays in the background without covering the fruit’s flavor. Preparation: 60 minutes. Cooking: 8 hours and 50 minutes. Resting: 8 hours and 15 minutes. Total time: 18 hours and 5 minutes. Servings: 500. About 40 kcal and 0.1 g protein per serving.

Ingredients

10 kg sweet plums
4 kg sugar (or to taste)
2 teaspoons cinnamon
5 drops oil (optional)
15000 ml water for the water bath

Preparation

1. Wash the plums, remove the pits and put the fruit in a cast-iron pot. If you’re using a regular pot, grease the bottom with the 5 drops of oil. 2. Add the sugar and cinnamon, stir and leave the pot covered overnight for 8 hours. 3. Wash the jars and place them in an oven preheated to 120°C for 20 minutes. 4. Bring the plums to a boil over high heat, then lower the heat. Simmer for about 8 hours in total, stirring often, until the jam thickens and the spoon leaves a trail on the bottom of the pot. 5. Let the jam cool for 15 minutes, then fill the warm jars and seal them. 6. Place the jars in a large pot with 15000 ml water, enough to cover them. Boil them in a water bath for 30 minutes once the water starts bubbling.

Notes

On buttered bread, the thick layer is reminiscent of magiun de prune, a thick plum spread, and the cinnamon subtly changes the aroma. Keep the opened jar in the refrigerator and use it within 3 days. For a milder flavor, use 1 teaspoon of cinnamon instead of 2, without changing the amount of sugar. Very ripe, sweet plums soften quickly, while firm ones may release less juice at first. If the fruit is very juicy, cooking may take longer; watch the consistency, not the clock. A wide-bottomed pot helps the juice evaporate faster than a narrow one, especially with this quantity. For an even texture, choose plums of a similar size, since small ones soften faster than large ones. I prefer to put the jam in small jars, so I can finish one before opening the next.