Twenty fourteen

Here's hoping that 2014 is just like this jam:
bright, sweet and full of surprises.

Cinnamon plum jam
500 grams red plums
250 grams sugar
1 teaspoon lemon juice
1 teaspoon freshly ground cinnamon

Wash, dry and halve the plums, discarding the stones as you go. Leave the skins on!

Weigh the prepared fruit in a medium saucepan, and add an equal weight of sugar. To that, add the lemon juice and just enough water to moisten the sugar (I used approximately 1/2 cup of liquid for 500 grams of plums/sugar). Sprinkle the cinnamon on top.

Heat the saucepan over low-medium heat until the sugar melts, then increase the heat to medium/medium-high. Bring the mixture to a boil, spooning foam off the surface as it accumulates. Turn the heat down, but maintain a simmer. Stir periodically while the mixture bubbles for 35-45 minutes (I went for the full 45 minutes).

How you'll know you're done: the plum halves will have started to disintegrate and the mixture will be thick enough to coat the back of a spoon. Remove the saucepan from the heat and fish out the plum skins if you're so inclined (I wasn't).

At this point, you can either go ahead with your usual canning process, or simply let the mixture cool to room temperature, ladle it into jars and enjoy it over the next few weeks. If you like a chunky jam, leave the mixture as is; if you prefer a smoother texture, whiz it briefly in a food processor. You'll lose a bit of clarity, but gain consistency.

Source: The Casual Baker.