Plum jam

Halve the plums, turn the halves in the opposite direction and remove the kernel. Cut the flesh into small cubes.

Clean the orange. Grate the orange zest and squeeze out the fruit.

Put 1 ½ tsp of the orange zest and 125 ml of orange juice, the red port, jelly sugar and prunes into a thick-bottomed pan. Cook on a low heat for about 5 minutes.

Pour the jam into the pot (s) and fill them to the edge. Shut off as long as the jam is still hot and let the pot (s) cool down in reverse.