Plum marmalade with cinnamon

1 hour
Plum marmalade with cinnamon
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1-1 1/2 kg plums
1 kg Dansukker Jam Sugar
2 cinnamon sticks
4 star aniseeds
200 g almonds

Scald, skin and destone the plums. Cut into small pieces. Scald and blanch the almonds. Place the plum pieces and spices in a saucepan and boil for 10 minutes, stirring regularly. Add the jam sugar and almonds, then boil for 2-3 minutes. Remove the saucepan from the heat and skim. Pour the marmalade into scalded jars and seal tightly. Refrigerate.

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