Plum Jam

For the plum puree, wash and pit the plums. Place in a saucepan and cook over low heat until juice forms. Stir in between every now and then.

Transfer the plums to a deep baking tray, add the rock candy and the cinnamon sticks. Cook slowly at 175° Celsius (gas: level 2), stirring thoroughly every now and then. (Cooking time about 2 hours, convection oven about 1 1/2 hours).

In the meantime, wash the elderberries and pluck them from the stems. Remove the yellow-brown skins from the walnut kernels.

Stir walnuts and elderberries into the puree, and cook until thick, stirring frequently. Remove the cinnamon sticks and pour the finished plum puree into the sterile jars and seal them quickly.

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