Plum jam from the Römertopf
Time
Preparation time: 1 hour 30 minutes
Plum jam quite simply, without burning:
Coarsely crush prunes, mix with cinnamon and a little lemon and place them in the Römertopf.
Watch out, not full, otherwise it cooks over.
At 170 ° C for 1 1/2 hours in the oven, then stir. Without sugar, it's sweet enough.
I do a spoonful of alcohol for better shelf life - it does not have to be plum brandy - it does.
Then fill in boiling hot rinsed screw jars.
When the Mus cools, it gets stronger again.
