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1 large orange, and 1 lemon
1.25 kg dark plums
3-in. cinnamon stick
3 1/2 cups granulated sugar
Sterilize enough jars and tight-fitting lids to hold 8 cups (2 L). Grate orange peel. Squeeze out 2/3 cup orange juice and 1/3 cup lemon juice. Pit plums. Cut into 1/2-inch (1-cm) slices to make 8 cups.
Place peel, juices, plums and cinnamon in a large heavy-bottomed saucepan. Bring to a boil over medium-high heat.
Reduce heat and simmer, covered, stirring often, until plums are tender, about 15 minutes. Stir in sugar. Then simmer, uncovered, until very thick, about 1 hour. Stir often, especially as jam thickens. Discard cinnamon. Ladle into jars. Cover and cool. Store in the refrigerator.
Calories 26, Protein 0.1g, Carbohydrates 6.7g, Fat 0.1g.