Powidl (plum jam)

Instructions

1. Pit the plums and cut them into pieces. Put them in a large, heavy-bottomed saucepan.
2. Add the sugar, cinnamon, cloves and a pinch of salt.
3. Cook over low heat, covered, for 30 minutes, stirring from time to time, until the plums fall apart.
4. Remove the lid, take out the cinnamon stick and cloves. Blend finely with an immersion blender.
5. Continue cooking over very low heat for 60 to 90 minutes, stirring often, until the jam is brown and thick.
6. Test the texture: a spoonful dropped on a cold plate should not run. Pour into sterilised jars.