Latwerge quetschehoink plum jam

Late summer is plum harvest time again. Latwerge, or plum jam, is the first thing that springs to mind when it comes to preserving plums. This recipe uses very little sugar. It is cooked in a roasting pan for a long time until a flavourful and long-lasting puree is produced.

Method:

  1. Cut the plums open at the side and remove the stones.
  2. Place the sliced fruit flesh-side down in the roasting tin and stack on top of each other until the tin is full.
  3. Add the water, sugar, ground cloves and cinnamon.
  4. Leave the plums to cook over a low heat with the lid open, watching carefully and without stirring.
    5 Only add the rum in the last half hour or so.
  5. Now start stirring with a wooden spoon and do not stop until the purée has thickened nicely.
  6. Pour the hot Latwerge or Quetschehoink into sterilized jars and seal.