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Plum jam with balsamic vinegar & honey – quick recipe with a touch of Italy

This plum jam is ready in just 20 minutes – and with cinnamon, honey, and a dash of dark balsamic vinegar, it brings a true Italian feel to your jar. The plums are smoothed, gently cooked, and refined with delicate flavors. Perfect for those who like fruity, slightly spicy, yet uncomplicated food. Ideal for breakfast, with cheese, or as a small gift from the kitchen.

Zwetschgen Marmelade mit Balsamico & Honig – schnelles Rezept mit einem Hauch Italien

Ingredients for 4 servings

1.2 kg plums
100 g honey
Juice of one lemon
80 ml dark balsamic vinegar
2 cinnamon sticks
350 g gelling sugar (2:1)

Here’s how to prepare it:

Stone the washed plums and puree them with the preserving sugar and honey using a hand blender. Add the cinnamon and lemon juice; boil gently for 3 minutes.

To be sure, do a set test. Pour a small amount onto a cold saucer and check whether the mixture still sets well or has become viscous or sticks to the plate.

Finally, add the balsamic vinegar, bring to a boil once, and fill sterilized twist-off jars to the brim. Remove the cinnamon sticks first.

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Text: Martina Raabe

Plum jam with balsamic vinegar & honey – quick recipe with a touch of Italy

Ingredients for 4 servings

Here’s how to prepare it:

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