Plum Jam With Cinnamon

1. 1

   Chop the plums, not too fine. Mix with the jelling sugar (could be substituted with ordinary sugar and pectin of course, follow instructions on pectin package).

2. 2

   Bring to a boil and cook for 2-5 minutes (or follow instructions for jelling sugar, I guess you get different kinds in different countries). Add cinnamon. Skim of the foam.

3. 3

   Pour into hot sterilized jars. You will get between 1.5 and 2 litres of jam.

4. 4

   If you want you can, of course, add some preservative to make it stay fresh longer.

* Per serving · 4 servings · Values may vary.

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