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This is about 1 kg damson plums!
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Wash, pit and quarter the plums.
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Put in a large pot, preferably something non-reactive (enameled, ceramic, clay, glass, etc.
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The acidity from the plums will react with metal and add weird flavors).
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Mix sugar with a dash of cinnamon and optional spice.
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Pour evenly over the plums (no need to stir).
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Cover and let sit overnight.
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The sugar will naturally melt and bring out the juices from the plums.
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The next day, bring the plums and the juices to a simmer on low heat.
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Cook for 2-3 hours until much of the liquid has evaporated (see next photo).
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You might get some foam in the pot.
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- I skim most of mine off to make it look better.
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This is what my plums looked like after 3 hours simmering.
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Remove any whole spices and puree the cooked plums with a hand mixer, food processor, etc.
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Preheat oven to 180C/350F.
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Spread out the pureed plums in an oven tray or oven dish.
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Bake at 180C/350F for 45-90 minutes, until thick like jam and very dark in color.
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The baking time will differ depending on how thinly spread out the pureed plums are in you dish, so start checking after 45 minutes.
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This is my plum after baking (I baked mine for about 1 hour and 10 minutes).
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Store in a jars or can it up!
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Use for any recipe requiring plum jam, plum butter or Pflaumenmus :)
