Plum jam with walnuts and cinnamon

Name: Plum jam with walnuts and cinnamon
Ingredients: 3 kg blue plums; 2 cinnamon sticks; 80 g walnuts; 25 g sugar (optional)

Jam - Plum jam with walnuts and cinnamon by Miruna N. - Recipia

Plum jam with walnuts and cinnamon is made with very ripe blue plums that release plenty of juice as they cook, so it sets without added sugar. It stays thick, with pieces of walnut among the soft plums, and the cinnamon comes through warmly without covering the fruit’s flavor. I spread it on toast, with the walnut pieces whole in the layer. Preparation: 25 minutes. Cooking: 120 minutes. Total time: 145 minutes. Servings: 40. Approximately 60 kcal and 1 g of protein per serving.

Ingredients

3 kg blue plums
2 cinnamon sticks
80 g walnuts
25 g sugar (optional)

Preparation

1. Wash the blue plums and remove the pits. Put the fruit in a large pot. 2. Cook the plums over low heat for 90 minutes, stirring from time to time. By the end, the fruit will be soft and have released its juice. 3. Add the cinnamon sticks and cook for another 20 minutes. Add the walnuts to the pot, and if the jam isn’t sweet enough, gradually add up to 25 g of sugar. Cook for another 10 minutes, until the juice has reduced and the jam no longer runs easily off the spoon. 4. Spoon the hot jam into 4 jars.

Notes

Choose very ripe blue plums with no spoiled spots; juicier ones may need a little longer on the heat. Taste the jam before adding sugar, since the fruit’s sweetness varies from batch to batch. Chop the walnut pieces larger or smaller, depending on how you like them in a spoonful. You can serve it with pancakes; to make a nut-free version, leave out the walnuts, but the jam will have a more uniform texture. Walnuts are allergens. Keep the jars in the refrigerator and use the jam within 3 days.