My German friend Rosi gave me the recipe for a delicious plum jam which is made in the oven with far less sugar than most jam recipes use and is flavoured with rum and cinnamon.
While you can use any plums in this recipe, blood plums produce a beautiful deep ruby-red colour and I found some in Aldi. Serve the jam with croissants, or plain thick Greek yoghurt. I haven’t tried making it with other fruits, but plan to. I am sure it will work. Next on the list to try is rhubarb and strawberry, fifty fifty.
1½ kg plums, stoned and quartered
1½ cups dark rum
1 stick cinnamon (optional)
Preheat oven to 200°C or 180°C if you have a fan-forced oven. Place all ingredients in a Le Creuset type heavy casserole with lid and stir to combine. Cook for 2 to 2½ hours, stirring every half hour.
Heat jars without lids in microwave on High for 2 minutes. Pour hot jam into the hot jars filling to about 1cm below the top (discard cinnamon stick) and seal with the lids immediately.
Jam keeps for several months, unopened. Once opened keep in the fridge.
Makes about 4 jars