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Plum Jelly

6 servings

Ingredients

• 1 kg juice from wiped, pitted plums
• 350 g sugar

Instructions

1. Place wiped, pitted plums in a stone pot inside another container with water, bring the water to a boil, and cook until enough juice has formed from the plums; drain this through a cloth.
2. Dip the sugar in wine vinegar, cook until clear, add the juice, and cook while continuously skimming until a few drops, when cooled, turn into jelly.

Modernized from a treasured 19th-century German cookbook.