Plum jam with cinnamon

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Plum jam with cinnamon

Production: 6 – 250ml. Jars
Preparation: 10 Minutes
Cooking: 100 Minutes
Canning (boilling bath): 10 Minutes

Such a pleasure in the morning to find themselves before a beautiful baguette, covered with this delicious plum jam discreetly flavored with a touch of cinnamon.

No added pectin is required since we use of the fruit stones that infuse throughout cooking.

Plum jam with cinnamon

Italian plums – [2 1/2 lbs.]  (1,1 Kg.)
White Sugar – [6 cups]  (1,5 L.)
Lime (Juce and Zest) – [1]
Cinnamon (Stick) – [1]
Butter – [1 tablespoon]  (15 ml.)
Water – [1 cup]  (250 ml.)

1- Wash and cut plums in half. Place the fruit stones in a bag of cheesecloth.
2- Add the cinnamon stick with the stones and close the bag.
3- Place the plums, the bag, the zest and the lime juice in a large pot and add the water.
4- Bring to a boil, reduce heat and simmer for one hour.
5- Add the sugar and butter. Stir well.
6- Bring back to a boil and cook 20 minutes over high heat.
7- Remove from heat.
8- Remove the bag of fruit stones and cinnamon.
9- Pour into sterilized jars.

– – – Home Canning process – – –
10 minutes in a boilling water bath