This beautiful plum jam is a great way to preserve summer fruit and brightens breakfasts and tea time all through the winter.
By Tamara Novakoviç
Plum jam is a staple in Croatian households. Made during late summer/early autumn, it’s one of those classic preserves we basically can’t imagine the rest of the year without. My fondest memories involving kitchen are probably those of my grandma cooking plum jam in our cottage house.
You can make it by previously baking plums in your oven, or skip this step. However, this way of preserving plums results in a beautiful, flavorful jam.
- 105.8 oz (3 kg) plums
- 35.2 oz (1 kg) sugar
- 0.4-0.6 cups (100-150 ml) dark rum
- 2 tsp cinnamon
- Wash plums, remove pits. Combine with sugar and cinnamon in a large oven and cook on low heat for 2-3 hours, stirring occasionally. About 30 minutes before it's done, add rum.
- Pour jam into sterilized glasses. You can cook them for 10 minutes in boiling water, together with lids. Let cool and pour hot jam into them.