I just love marmalades and jams. I can’t get enough of them and I never buy them: all my marmalades and jams are homemade. One of my favourites is Damson Plum Jam – a Bohemian specialty that is being made in the oven. Since you can’t buy damson plums here in Barcelona, I had some imported from Germany. So if you can get your hands on some, I highly recommend trying this delicious recipe:
Homemade Damson Plum Jam with homemade Rye Bread
1 kg ripe damson plums
200 g raw brown cane sugar
1-2 cinnamon sticks (you can alternatively add 1/2 teaspoon ground cinnamon)
1 TBSP Balsamic Vinegar
1 shot of Rum
Cut the plums in half and extract the stones. Take some of the sugar and cover the inside of a large and high, oven proof skillet. Cover the bottom of the skillet with your first layer of plum halves (cut side facing down). Spread more sugar over them. Add the next layer of plum halves and spread more sugar on top of them, and so on until you added all the plums and sugar to the skillet. Before adding the last layer, add the cinnamon sticks or powder, the cloves and vinegar. Cover with a lid and let it rest in the fridge over night.
Let the plums & spices rest in the fridge overnight
Preheat the oven to 180º C (fan). Sterilise the marmalade jars. Add the skillet (without lid) to the oven and leave a wooden cooking spoon stuck in the oven door, so that the humid steam can escape. Close the door after 30mins. Don’t stir! Lower the temperature to 150ºC and leave inside for about 3h.
Take out the skillet and transfer to the stove in order to maintain the temperature. Take out the cinnamon sticks and cloves (you might have to really search for them). Puree with the help of a hand mixer and add some rum if you like to. Fill into sterilised marmalade glasses and close them properly. Let them rest and cool down upside down in order to achieve the vacuum effect.
After puréeing the plums
You can store the Bohemian Damson Plum Jam for up to one year!