The recipe for plum jam baked in the tray (in the oven) is very practical and easy to follow! The effort involved is minimal and the results are outstanding: a thick plum jam (marmalade), aromatic, gorgeously colored, full of browned walnut pieces and not too sweet. I only used 100 g of sugar (brown or white) per 1 kg of plums, but you can put a bit more if you want. The splash of STROH rum, put at the end, gives a special flavor to the plum jam! You don't have to put it on, but it's recommended!
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