It is quite common now that bloggers turn into book authors. Happened to me too as well some time ago ;) This year in February two of my blogger colleagues from Cologne also published their first book. Instead of cooking and baking recipes they did something different. Their first book is all about marmalade, jam and more. A really interesting topic I think. This is why I am showing you today that book and of course there is also something you can make yourself: Damson Plum Jam from the book – but slightly altered ;)
The ones reading my blog on a regular basis might know the two guys I am talking about already: Sascha and Torsten from Die Jungs kochen und backen. The two have a popular blog that just got a little refurbishment (new design). They are blogging about recipes – everything from cake to salad – but also about food when they are traveling. You should take a look!
The “Das Marmeladen Kochbuch” (Note: the book is in German) is out on the market for quite a while already (beginning of the year). Even though I have it at home for some time, I wanted to wait until summer to try some of the recipes. If you have fresh fruits and berries, you will not be able to stop yourself from trying every recipe in that book ;) When I was going through the recipes and looking for a recipe to show you here, I decided to go for an easy one which is also a classic German recipe for marmalade/jam: Damson Plum Jam (inspired by grandma Lore). I adapted the recipe a bit cause I did not want to make that much jam at once (we only have breakfast once a week and don’t need that much) and also because I did not have port wine at home ;) I thought plum wine would work just as good… and I think it did.
If you have the chance, you should definitely take a look at the book. You can get it in German bookstores or online. My second recommendation for a recipe from the book would be the Coconut-Chocolate-Spread. Really nice!
Authors: Sascha und Thorsten Wett
Hardback Edition: 80 pages
Publisher: Frech; Auflage: 1 (12. Februar 2018)
INGREDIENTS / ZUTATEN
45 oz. (1,3kg) damson plums, pitted
1 3/4 cups (350g) brown sugar
3 tbsp. red wine vinegar
4 tbsp. plum wine (originally port wine)
1 cinnamon stick
1 vanilla bean pod
4 EL rum
1,3kg Zwetschgen, entsteint
350g brauner Zucker
3 EL Rotweinessig
4 EL Pflaumenwein (Portwein im Original)
4 EL Rum
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 300°F (150°C). Bake the plums for about 3 hours – they should be nicely cooked and soft.
3. Transfer to a large pot, remove the cinnamon stick and vanilla bean pod and add the rum. Use an immersion blender to create a fine puree. Heat up and let cook over low heat for about 10 minutes – stir so the mix does not burn. Fill into clean glass jars, close them and turn around so they are upside down. Let sit for about 10 minutes, then store in a cool and dark place.
2. Den Backofen auf 150°C (300°F) vorheizen. Die Zwetschgen mit der Auflaufform für 3 Stunden backen lassen – die Zwetschgen sollten schön weich geworden sein.
3. Die Zwetschgen in einen großen Topf umfüllen, Zimt und Vanilleschote entfernen. Den Rum dazugeben und dann mit einem Pürierstab zu einem feinen Mus verarbeiten. Das ganze noch einmal 10 Minuten köcheln lassen (dabei immer wieder rühren, damit nichts anbrennt) und dann in saubere Einmachgläser füllen, verschließen und für 10 Minuten auf den Kopf stellen. Danach an einem kühlen und dunklen Ort lagern.
Here is a version of the recipe you can print easily.
- (about 3 glass jars with 10 fl.oz.)
- 45 oz. (1,3kg) damson plums, pitted
- 1 3/4 cups (350g) brown sugar
- 3 tbsp. red wine vinegar
- 4 tbsp. plum wine (originally port wine)
- 1 cinnamon stick
- 2-3 cloves
- 1 vanilla bean pod
- 4 EL rum
- Wash, dry, pit and half the damson plums. Add together with the sugar, vinegar, plum wine (or port), the cinnamon stick, cloves, and the vanilla bean pod (slit open and add the seeds separately) to a baking pan. Mix until well combined, cover and let marinate overnight.
- Preheat the oven to 300°F (150°C). Bake the plums for about 3 hours – they should be nicely cooked and soft.
- Transfer to a large pot, remove the cinnamon stick and vanilla bean pod and add the rum. Use an immersion blender to create a fine puree. Heat up and let cook over low heat for about 10 minutes – stir so the mix does not burn. Fill into clean glass jars, close them and turn around so they are upside down. Let sit for about 10 minutes, then store in a cool and dark place.
- Enjoy jammin'!