Damson plum jam with cinnamon by Laurent Mariotte

Ingredients

6 servings

• 600 g of damson plums
• 350 g of jam sugar
• 1 lemon
• 1 cinnamon stick

Steps

1. 1

   Wash the damson plums and pit them.

2. 2

   Place them in a jam basin or a large sauté pan, add the preserving sugar and the cinnamon stick.

3. 3

   Mix well, cover with a clean tea towel and let macerate overnight.

4. 4

   Cook the fruit in the sugar over low heat for 15 to 20 minutes from the boil, until the fruit breaks down and the mixture takes on a syrupy consistency. 5 minutes before the end of cooking, add the lemon juice.

5. 5

   Pour the boiling jam immediately into previously scalded jars up to 1 cm from the rim, close them tightly and turn them upside down.