Today is a very special day. I decided to turn Wednesday into my personal jam-day. This means, if I create a (new) jam, you will definitely read about it on Wednesday. Today, being the first jammy Wednesday, should be started with a nice breakfast in bed. Yay! Freshly made buns, bread, or even better, croissants, some sticks of butter and, of course, homemade jam served on a wooden tray. That would be amazing!  Unfortunately, I have to skip the part with the bed. But I will still treat myself with some bread and a glass of homemade plum jam with marzipan.

A glass of plum jam with marzipan and a whole wheat toast covered with that jam are served on a wooden tray

Close-up of decorations. You can see a yellow flower and plums

That’s the way I could eat plums all day long. They need to be blended and refined with chunks of marzipan and lots of cinnamon. Okay, those ingredients might prompt feelings of wintry days, which is indeed a bit early, but it is hardly surprising with these barely noticeable summer days.

A glass of plum jam with marzipan and a whole wheat toast covered with that jam are served on a wooden tray. The used knife leans on the toast

Besides the ingredients above, I’ve tried something new…well…no, it’s actually something old.

Making my last jam, I used special jam sugar which is not available in some countries. So, I used normal sugar like in the old days. And, although it took some time to set, it amounted to the same thing: a nice, spreadable plum jam with marzipan.

But try this recipe and convince yourself:

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Plum Jam with Marzipan
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 30 minutes
Servings
glasses
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 30 minutes
Servings
glasses
Ingredients
Instructions
  1. Wash, core, and cut the plums into small pieces.
  2. Spread all the sugar over the plums and wait for 30 minutes until the sugar turns into syrup.
  3. Then blend the syrup and plums and cook it while constantly stirring.
  4. In between, add little chunks of marzipan, the juice of lemon, and as much cinnamon as you prefer.
  5. After about 35 minutes the jam can be filled into jars. Close the lids and wait for it to cool down.
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It's a piece of whole wheat toast covered with plum jam with marzipan, the used knife leans on the toast. In the foreground you can see the decoration (cinnamon sticks, plums, and yellow flowers)

Finally, I would like to give you a piece of advice: You can use other fruits in combination with normal caster sugar. But you have to take a look at their amount of pectin, which is a natural gelling agent. If you use fruits with less pectin, you need to compensate that which can be achieved with freshly squeezed lemon juice.

You can look into the open glass of plum jam with marzipan. Next to it is the whole wheat toast covered with the jam.

With this in mind,

I wish you a jammy Wednesday.