Ingredients (Makes ~8 jars):
- 12 cups pitted ripe plums (about 6 lbs)
- 4 cups granulated sugar
- Juice of 3 large lemons
- 2 teaspoons pure vanilla extract
- ¾ cup dark rum
- ¾ cup finely chopped dark chocolate
- 1 teaspoon ground cinnamon
- 1–2 tablespoons balsamic vinegar
Instructions:
- Wash the plums, remove pits, and cut each plum in half.
- In a large ovenproof dish, layer the plum halves, cut side down. Sprinkle each layer lightly with sugar.
- Place the dish in a preheated oven at 350°F and bake for about 4 hours, stirring occasionally.
- During the last 30 minutes, stir in the chopped dark chocolate until fully melted and blended.
- Add cinnamon, rum, and balsamic vinegar, adjusting to taste. Continue cooking until the jam thickens and reaches a luscious, spreadable consistency.
- Carefully ladle the hot jam into sterilized jars, seal tightly, and cover with a clean cloth for gentle pasteurization. Let cool completely before storing.
