Easy Oven-Baked Plum Jam Powidl

1. Wash plums, halve and remove pits

2. Spread on a deep baking sheet (38 x 45 cm)

3. Sprinkle sugar over and mix evenly

4. Let sit overnight in the turned-off, closed oven to allow the fruit juice to release

5. Take the baking sheet out of the oven the next day

6. Preheat the oven to 160°C conventional (140°C fan)

7. Add cinnamon sticks, vanilla sugar, and cloves if desired

8. Bake in the preheated oven on the middle rack for about 3 hours

9. Stir once every hour with a wooden spoon

10. Fill the plum jam into 6 preserving jars (300 ml each)

11. Let cool completely

Notes

1. In Austria, this is also called 'Powidl'.

2. Stored in the dark, the jam keeps for at least 6 months.