Plum marmalade with almond and brandy
This lovely plum marmalade goes perfectly with a nice matured cheese and some crackers. The almond and brandy flavor is such a unique twist too!
- Around 2 lbs (1 kg) pitted plums
- 2 tbsp water
- A little bit less than 3/4 cups (1.5 dl) sugar
- 1 tbsp pectin
- 1/2 cups (around 1 dl) almond flakes
- 2-3 tbsp brandy
This recipe comes from one of my readers, Mia Marie Nilsson. I really enjoy using many different recipes for jams and marmalade, so I get a nice variety throughout the year. This lovely plum marmalade with almond and brandy recipe is a great addition to my collection! If you pour the marmalade into sterilized, warm jars right after cooking, it might last for up to a year.
Thanks for a great recipe Mia Marie!
Cut pitted plums into halves.
Boil the plums for 10 minutes in a pot filled with water.
Add 3/4 cups (around 1.5 dl) of sugar and boil for another 5 minutes.
Mix pectin and 2 tbsp sugar. Put it into the pot with the plums.
Boil for 2 minutes.
Remove the pot from the hot stove.
Add almond flakes and brandy.
Pour the marmalade into sterilized jars and put the lids on top.
Serve with cheese and crackers, or on toast.
Recipe: Mia Marie Nilsson
Photo: Maria Fors Östberg