2 kg of plums
250 g coconut sugar (if you use sugar from Masale – grind it beforehand)
50 g of brandy or port wine
6 pcs. cloves
3-5 pcs. allspice
2 sticks ceylon cinnamon
- Heat the oven to 200 degrees
- Remove the stones from the plums, mix them with coconut sugar, port wine and spices, put them in a baking dish and stew in the oven for 20 minutes.
- Reduce the temperature to 160 degrees and cook the plums in the oven for about 2-2.5 hours, stirring thoroughly every half hour, or maybe more often – as you remember.
- When the jam has lost most of its mass liquid and it will thicken – pour it while it is still hot into sterilized dishes and close with lids, or (as we did today) enjoy jam on morning bread!
